Open access peer-reviewed chapter

Maillard Reaction Products in Processed Food: Pros and Cons

By Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora

Submitted: April 5th 2011Reviewed: September 19th 2011Published: February 22nd 2012

DOI: 10.5772/31925

Downloaded: 24746

How to cite and reference

Link to this chapter Copy to clipboard

Cite this chapter Copy to clipboard

Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora (February 22nd 2012). Maillard Reaction Products in Processed Food: Pros and Cons, Food Industrial Processes - Methods and Equipment, Benjamin Valdez, IntechOpen, DOI: 10.5772/31925. Available from:

chapter statistics

24746total chapter downloads

14Crossref citations

More statistics for editors and authors

Login to your personal dashboard for more detailed statistics on your publications.

Access personal reporting

Related Content

This Book

Next chapter

Content of Total Polyphenols in Biodynamic Organic Acid Lime (Citrus latifolia Tanaka) Clarified by Microfiltration

By Daniela Soares Viana, Lucia Maria Jaeger de Carvalho, Ediane Maria Gomes Ribeiro and Gisela Maria Dellamora Ortiz

Related Book

First chapter

A Discussion Paper on Challenges and Proposals for Advanced Treatments for Potabilization of Wastewater in the Food Industry

By D. B. Luiz, H. J. José and R. F. P. M. Moreira

We are IntechOpen, the world's leading publisher of Open Access books. Built by scientists, for scientists. Our readership spans scientists, professors, researchers, librarians, and students, as well as business professionals. We share our knowledge and peer-reveiwed research papers with libraries, scientific and engineering societies, and also work with corporate R&D departments and government entities.

More about us