PubHawk
June 2017 PMID 28535048

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.

Marianne N Lund, Colin A Ray

Full text PDF Download social card

Mentions

9
Peak: 1 in Aug 2020
across 4 sources since Aug 2020

Extended reach

1,438
potential audience

Total likes

12

Video views

273

Mentions per month

Aug 2020 – Oct 2025

Where it's discussed

  • X / Twitter3 posts
  • YouTube2 videos
  • Facebook2 posts
  • News2 articles

AI synopsis

What people are saying

The overall discussions reveal a strong interest in how Maillard reactions influence food characteristics, with examples like the formation of melanoidins during shipping and their effects in coffee. The tone suggests curiosity and recognition of the importance of controlling these reactions for better food products, with some posts referencing specific mechanisms and conditions that accelerate or modify the reactions, indicating moderate engagement and perceived impact.

AgreementModerate agreement

Most discussions recognize the scientific importance of controlling Maillard reactions, especially in food processing and quality, indicating a general agreement with the article's focus.

InterestHigh interest

Posts demonstrate high interest, with mentions of how these reactions affect flavor, color, and processes like shipping, showing curiosity about practical applications.

EngagementModerate engagement

Some comments delve into the mechanisms, such as discussions on how heat accelerates reactions or the formation of melanoidins, reflecting moderate engagement.

ImpactModerate impact

The discussions highlight that understanding and controlling these reactions has meaningful implications for food quality and processing, suggesting moderate impact.

Abstract in brief

  • The Maillard reaction impacts food color, taste, texture, protein function, and digestibility, and controlling it is important for food quality.
  • Various strategies to control these reactions have been developed, including adding functional ingredients like plant polyphenols and vitamins, enzymes, and modern processing techniques, with each approach having its own strengths and limitations.
  • The review discusses how these strategies work at a chemical level, especially how they trap or modify reactive intermediates and advanced glycation endproducts (AGEs), which can have unwanted effects, and highlights recent advances in food processing methods for better control.]
Read the full abstract

Top posts

Most liked on X and Bluesky
ぱう
@h_lupulin · X

食品化学といえばこの反応、というくらい超有名なメイラード反応の制御に関する総説です。お盆休みのお供にどうぞ！ https://t.co/F3ddwSMQA8

Aug 10, 2020 · 5 likes · 282 followers View post →
Michael Wright
@OilSlickCoffee · X

Melanoidins in #coffee are formed by the Maillard reaction, which occurs at room temperature but is accelerated with heat. Temperatures in shipping containers can reach 70°C, therefore shipped coffee is likely transformed in the process. https://t.co/bkes5lhGPC https://t.co/GumJpByqF5

Aug 7, 2021 · 1 like · 655 followers View post →

All mentions

Jack etech
@Jack01452791 · X

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms https://t.co/9slF0LtUxz

Nov 27, 2022 · 229 followers View post →
Michael Wright
@OilSlickCoffee · X

Melanoidins in #coffee are formed by the Maillard reaction, which occurs at room temperature but is accelerated with heat. Temperatures in shipping containers can reach 70°C, therefore shipped coffee is likely transformed in the process. https://t.co/bkes5lhGPC https://t.co/GumJpByqF5

Aug 7, 2021 · 1 like · 655 followers View post →
ぱう
@h_lupulin · X

食品化学といえばこの反応、というくらい超有名なメイラード反応の制御に関する総説です。お盆休みのお供にどうぞ！ https://t.co/F3ddwSMQA8

Aug 10, 2020 · 5 likes · 282 followers View post →