Molecular Nutrition & Food Research
© WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Edited By: Hans-Ulrich Humpf
Impact Factor: 4.551
ISI Journal Citation Reports © Ranking: 2015: 5/125 (Food Science & Technology)
Online ISSN: 1613-4133
Cover Picture – Mol. Nutr. Food Res. 3/2008
Both harmful and beneficial compounds are formed during the heat treatment of various foods. This Special Issue focuses on the formation of Maillard reaction products, such as acrylamide and heterocyclic aromatic amines, and their biological effects. These compounds are hypothesized to be associated with progression of various diseases, such as colon cancer, diabetes mellitus or chronic inflammation. On the other hand, beneficial compounds generated at the same time have antioxidant, antibacterial and anti-mutagenic activity.