The Maillard reaction in food processing and cooking

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.

AuthorsHalford, 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 Publication2010
JournalThe Biochemist
Journal citation32 (6), pp. 10-14
Digital Object Identifier (DOI)
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Project: 4828
Optimising water use in wheat
BBSRC LINK: Producing low acrylamide risk potatoes
Open accessPublished as bronze (free) open access
Publisher's version
Copyright license
Output statusPublished
Publication dates
Online01 Dec 2010
PublisherPortland Press Ltd

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