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Millard Reaction: The Foundation of Science of Cooking Established by Millard

Rujita Vasant Jadhav, Supriya Mohan Hivarkar, Vitthalrao Bhimasha Khyade


The Maillard reaction is a step in the formation of advanced glycation endproducts (AGEs). It is tracked by measuring pentosidine. Millard reaction exhibit correlation with not only the food science, but also with different types of human diseases. In particular, this Millard reaction is with significant correlation with the degenerative eye diseases in human being. The degenerative eye disease is through the accumulation of the advanced glycation endproducts (AGEs) on the nucleic acids; the proteins and the lipids. The advanced glycation endproducts (AGEs) are formed through the oxidation reaction and dehydration reaction of the Amadori adducts. Amadori adducts are formed as the products of the Millard reactions, that are non-enzymatic. The chemistry of Millard has also relation with wide range of diseases in human beings. These diseases include: diabetic complications, pulmonary fibrosis, and neurodegeneration. In terms of Chemistry, the Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, pan-fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist [1] while attempting to reproduce biological protein synthesis.


Antioxidant properties, Traditional plant, Flat bread, Functional food, Polyphenols

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