Further Reading
Ames JM (1998) Applications of the Maillard reaction in the food industry. Food Chem 62:431–439
COST (2008) (European Cooperation in the field of Scientific and Technical Research) action 927: Thermally processed foods: possible health implications. http://www.if.csic.es/proyectos/cost927/ (accessed 04-03-2008)
Maslo R (2006) Maillard-Reaktionsprodukte in Lebensmitteln: Mögliche gesundheitliche Bedeutung. J für Verbraucherschutz und Lebensmittelsicherheit 1:125–134
Mottram DS, Low MY, Elmore JS (2006) The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods. In: Skog K, Alexander J (eds) Acrylamide and other hazardous compounds in heat-treated foods. Woodhead Publishing Limited, Cambridge, pp 3–22
Peppa M, Uribarri J, Vlassara H (2003) Glucose, advanced glycation end products, and diabetes complications: What is new and what works. Clin Diabetes 21:186–187
Somoza V (2005) Five years of research on health risks and benefits of Maillard reaction products: An update. Mol Nutr Food Res 49:663–672
Vlassara H (2005) Advanced glycation in health and disease: role of the modern environment. Ann New York Acad Sci 1043:452–460
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Haase, N.U. The Canon of Potato Science: 48. Maillard Reaction. Potato Res. 50, 407–409 (2007). https://doi.org/10.1007/s11540-008-9062-9
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DOI: https://doi.org/10.1007/s11540-008-9062-9