2g. Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food

  1. Richard H. Stadler2 and
  2. David R. Lineback3
  1. Thomas Henle

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch2g

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Henle, T. (2008) Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch2g

Editor Information

  1. 2

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 3

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

SEARCH

Keywords:

  • Maillard reaction of proteins and AGEs in food;
  • glycation compounds - analysis and quantitative data;
  • dietary AGEs and potential “health risk”

Summary

This chapter contains sections titled:

  • Introduction and Historical Perspective

  • Formation Pathways

  • Analysis and Quantitative Data of Glycation Compounds in Foods

  • Mitigation

  • Considerations on Exposure

  • Health Risks and Risk Management

  • Conclusion

  • References