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: 24140

© 2012 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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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 Benjamin Valdez, IntechOpen, DOI: 10.5772/31925. Available from:

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