New Knowledge in Analytical, Technological and Biological Aspects of the Maillard Reaction
A special issue of Foods (ISSN 2304-8158).
Deadline for manuscript submissions: closed (31 October 2016) | Viewed by 37140
Special Issue Editor
Interests: maillard reaction; glycation; chemical process contaminants; acrylamide; bioaccesibility; in vivo effects
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The Maillard reaction is one of those wide fields of research where the sum of interdisciplinary efforts of scientists from Food Science and Technology, Biochemistry and Analytical and Biomedical Sciences are critical to generate relevant knowledge. Despite several decades of investigation, many tasks remain to be done concerning the food matrix effects on the formation of Maillard-derived compounds and mitigation strategies, to elucidate the chemical structures of many of them and relate it with specific physiological actions or to develop reliable and standardized chromatographic methods for analysis in foods and biological fluids. Aimed to increase the knowledge on the formation of these structures within foods, their biological actions and thus contributing to their health-risk assessment, the purpose of this special issue is collecting latest and most interesting research on Maillard reaction products (MRP) formation in common and new designed foods, innovative tools to prevent their formation, as well as evaluating the consequences of their consumption and bioactivity.
Dr. Cristina Delgado-Andrade
Guest Editor
Manuscript Submission Information
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Keywords
- Maillard reaction products;
- advanced glycation end-products;
- antiglycation strategies;
- biological actions;
- functional properties;
- analytical tools
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