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- W43934215 abstract "Thermal processing is the major source of aroma for all cooked foods. Aroma can be derived from amino acids and sugars via the Maillard reaction, from lipid oxidation, or from the thermal breakdown of other components of the food such as ascorbic acid, thiamine, ferulic acid and carotenoids. These pathways are interrelated, and are reviewed, in turn, with the emphasis on the Maillard reaction, considering it also as a source of taste compounds and antioxidants as well as potentially harmful products. Strategies to optimise the desirable flavour attributes whilst minimising undesirable aspects are discussed, and the role of the Maillard reaction in the development of process flavours for the snack industry, and their legal status under recent EU regulations, is deliberated." @default.
- W43934215 created "2016-06-24" @default.
- W43934215 creator A5087862989 @default.
- W43934215 date "2015-01-01" @default.
- W43934215 modified "2023-10-11" @default.
- W43934215 title "Thermal generation or aroma" @default.
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- W43934215 doi "https://doi.org/10.1016/b978-1-78242-103-0.00008-4" @default.
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