Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Journal Articles IMARS Highlights Year : 2023

Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions

Hervé This, Vo Kientza
Paris-Saclay Food and Bioproduct Engineering
CV

Abstract

As the number of scientific publications dealing with "Maillard reactions" is increasing, we have to admit that reactions between saccharides and amino compounds were discovered and investigated well before Louis-Camille Maillard, with scientists such as

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Submitted on : Sunday, May 21, 2023-3:38:28 PM

Last modification on : Tuesday, October 10, 2023-4:38:10 PM

Long-term archiving on : Tuesday, August 22, 2023-6:09:01 PM

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hal-04101810 , version 1 (21-05-2023)

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Hervé This, Vo Kientza. Why we should speak of glycation reactions, or of aminocarbonyl reactions, instead of Maillard reactions. IMARS Highlights, 2023, 18 (3), pp.5-18. ⟨hal-04101810⟩

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