Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products

Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products

The Maillard reaction refers to the reaction between carbonyl compounds with reducing properties and amino-containing compounds that undergo condensation and polymerization to produce melanoidins. In flour product processing, the Maillard reaction is a critical chemical reaction influencing color, f...

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Bibliographic Details
Main Authors: Yajing Qi, Wenjun Wang, Tianxiang Yang, Wangmin Ding, Bin Xu
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Foods
Subjects:
flour products
Maillard reaction
mitigation strategies
Online Access:https://www.mdpi.com/2304-8158/14/15/2721
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