The pH values of food may influence the Maillard reaction
in such food.
They found that encapsulation can prevent the formation of potentially harmful compounds, such as undesired Maillard reaction
products, in thermally processed foods.
Complementary to this, other researcher propounded that factors that significantly affect the rate of the Maillard reaction
were the pH, amino compounds and reducing sugar content .
Oberparleiter and Ziegleder  confirmed these findings by Hashim and Chaveron  and Cros and Jeanjean  by identifying Amadori compounds, the first intermediates of Maillard reaction
in dried, unroasted cocoa beans.
Another factor of baking or toasting cereals such as wheat, oats or corn is what scientists have concluded is called the Maillard Reaction
The Maillard reaction
comprises a series of reactions between the amino compounds, usually the amino acids or proteins, and carbohydrates.
This may also be attributed to the Maillard reaction
between sugar and proteins contributing to the increased chemical modification and cross-linking of long lived tissue proteins in diabetes (Fu et al.
KEY WORDS: Glycation, Diabetes, Maillard reaction
, Sulfosalicyclic acid, TBA, Periodate.
Although the aim of cooking foods is to make them more appetising and microbiologically safe, it is now thought that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic: amines and acrylamide, through the Maillard reaction
Previous studies suggested that antioxidants in coffee could be traced to caffeine or the chlorogenic acid found in green coffee beans, but our results clearly show that the Maillard reaction
is the main source of antioxidants," Liu, an MSc student in the Faculty of Land and Food Systems (LFS) said.
occurs between amino group of amino acid and carbonyl group of reducing sugar in food materials during cooking at high temperature .
Formation of flavour compounds in the Maillard reaction