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International Journal of Food Science
Volume 2015, Article ID 526762, 6 pages
Review Article

Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition

1Graduate Program in Biological Sciences, University of Manitoba, Winnipeg, MB, Canada R3T 2N2
2Graduate Program in Biochemistry and Medical Genetics, University of Manitoba, Winnipeg, MB, Canada R3E 0J9

Received 28 July 2014; Revised 18 December 2014; Accepted 24 December 2014

Academic Editor: Mitsuru Yoshida

Copyright © 2015 Nahid Tamanna and Niaz Mahmood. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or cooked at high temperature, chemical reaction between amino acids and reducing sugars leads to the formation of Maillard reaction products (MRPs). Depending on the way the food is being processed, both beneficial and toxic MRPs can be produced. Therefore, there is a need to understand the different types of MRPs and their positive or negative health effects. In this review we have summarized how food processing effects MRP formation in some of the very common foods.