G - Articles in popular magazines and other technical publications
Halford, N. G., Curtis, T. Y. and Muttucumaru, N. 2010. The Maillard reaction in food processing and cooking. The Biochemist. 32 (6), pp. 10-14.
|Authors||Halford, N. G., Curtis, T. Y. and Muttucumaru, N.|
The Maillard reaction is one of the most important in the food industry and home cooking, being largely responsible for the colour, flavour, aroma and texture of some of our favourite foods. However, it also results in the formation of undesirable products, including the neurotoxin and probable carcinogen, acrylamide. The food industry is grappling with the task of reducing acrylamide levels in its products while retaining the characteristics that consumers want and expect.
|Year of Publication||2010|
|Journal citation||32 (6), pp. 10-14|
|Digital Object Identifier (DOI)||doi:10.1042/BIO03206010|
|Funder project or code||Centre for Crop Genetic Improvement (CGI)|
|Optimising water use in wheat|
|BBSRC LINK: Producing low acrylamide risk potatoes|
|Open access||Published as bronze (free) open access|
|Online||01 Dec 2010|
|Publisher||Portland Press Ltd|
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