Latest Maillard reaction Stories
New research from scientists based in the United States and Italy has found that chemicals produced during the cooking of meat may increase the risk for developing Alzheimer’s disease...
Food scientists at the University of British Columbia have been able to pinpoint more of the complex chemistry behind coffeeâ€™s much touted antioxidant benefits, tracing valuable compounds to the roasting process.
Bread makers in France are no longer producing a proper crust on their baguettes, says an American college professor and expert on French bread. Steven Kaplan of New York's Cornell University says after spending a lifetime studying and eating French bread he has witnessed the slow death of the crust, The Times of London reported Friday. This is a significant and catastrophic trend, Kaplan told The Times.
By Bengmark, Stig ABSTRACT. Background: High levels of glycated and lipoxidated proteins and peptides in the body are repeatedly associated with chronic diseases.
By Zhang, Yu Zhang, Ying The recent report of elevated acrylamide levels in heat processing foods evoked an international health alarm.
Penn State food scientists have shown that the amount of health-linked polyphenols present during roasting or baking influences the toasty aroma developed by oats and might be used to limit the generation of off-flavors in oat products.
- A ceramic container used inside a fuel-fired kiln to protect pots from the flame.