The Maillard Reaction: An Overview

Danica Slavica Crnčević (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000



Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick


Digitally watermarked, DRM-free.
Immediate eBook download after purchase.

Product price
Additional options total:
Order total:



In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and amino acids together with water—or the Maillard reaction. Since then, Maillard reaction has received wide attention and has been extensively studied in the fields of food and medicine. The authors open this collection by discussing several factors that influence the Maillard reaction, highlighting its recently discovered functional properties.

The origin of life on our planet is one of the issues that are on the top of biological agenda. As such, the authors propose that the abiogenic synthesis of prebiotic molecules could have taken place as early as in the interstellar gas-dust clouds, since several organic compounds (including formaldehyde and other aldehydes as well as ketones) were identified in space.

In conclusion, two studies on the Maillard reaction of the glucose-asparagine physical mixture and ribose-albumin film are introduced by the use of a unique differential scanning calorimetry and Fourier-transform infrared combined technique. This technique can not only induce and accelerate the Maillard reaction, but can also detect continuous pathways and intermediates of the Maillard reaction.


Chapter 1. An Introduction to the Maillard Reaction
(Oi-Ming Lai, Yee-Ying Lee, Teck-Kim Tang and Eng-Tong Phuah, Department of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia, and others)

Chapter 2. Reactive Carbonyl Compounds and the Maillard Reaction in the Process of Protometabolism Formation
(Konstantin B. Shumaev, Olga V. Kosmachevskaya and Alexey F. Topunov, Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia)

Chapter 3. Simultaneous Induction and Analysis of the Stepwise Formation of Maillard Reaction Products by DSC-FTIR Combined Technique
(Shan-Yang Lin and Chih-Cheng Lin, Department of Biotechnology and Pharmaceutical Technology, Yuanpei University of Medical Technology, Hsin Chu, Taiwan, Republic of China)

Chapter 4. Bibliography

Chapter 5. Related Nova Publication


You have not viewed any product yet.