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Millard Reaction: The Chemical Reaction of Browning, Flavoring and Aroma Through the Science of Cooking.By Vitthalrao Bhimasha Khyade, Rujita Vasant Jadhav, Shri Rameshwar Budhu Teli, Supriya Mohan Hivarkar
Abstract: The Maillard reaction is a step in the formation of advanced glycation endproducts (AGEs). It is tracked by measuring pentosidine. Even though the Maillard reaction has been studied most extensively in food science, it has also displayed and shown correlation in many different diseases in the body of human being, especially in degenerative eye diseases. In normal conditions, these diseases are due to the accumulation of advanced glycation endproducts (AGEs) …
Published in International Journal of Chemical Synthesis and Chemical Reactions · Vol. 5, Issue 2, 2019 · pp. 9–19 Read article →