Maillard Reactions in Food Processing: Flavor-Enhancing and Risk-Reducing—A Look at the Structure and Function of Proteins and Polysaccharides
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".
Deadline for manuscript submissions: 15 September 2024
Special Issue Editor
Interests: structure/function of polysaccharides; Maillard reaction; regulation of dietary fiber in starch digestion and absorption; chitosan-based food packaging films; chitosan-based nano-delivery materials; delivery of active ingredients; structure and function of proteins during processing
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
The Maillard reaction, also known as the "non-enzymatic browning reaction", is a reaction between carbonyl compounds (reduced sugars) and amino compounds (amino acids and proteins) that, through a complex process, ultimately produces brown or even black macromolecules such as nigrosine or melanin, and is therefore also known as the carbonyl–ammonia reaction. The Maillard reaction has been of great interest since the 1950s and, in the 1960s, research focused on the isolation and identification of its volatile compounds. In the 1970s and early 1980s, research on Maillard reactions focused on the simulation of reaction systems, reaction conditions, and analysis of the resulting flavor compounds. In recent years, the Maillard reaction has become a new research hotspot in food science, nutrition, flavour chemistry, toxicology, and herbal medicine. However, continued application and development of the Maillard reaction across various fields still requires further in-depth research. Improved understanding of the reaction mechanisms and control of the key points of the reaction is of great practical significance to the food industry.
Dr. Tao Sun
Guest Editor
Manuscript Submission Information
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Keywords
- • control of Maillard reactions in foods
- • biological activity of the products of Maillard reactions
- • application of Maillard reaction products
- • structural and functional modification of polysaccharides during Maillard reactions
- • structural and functional modification of proteins during Maillard reactions
- • flavor-enhancing of food using Maillard reactions
