Comments on: Maillard Reaction, Strecker Degredation and Caramelisation

By: Karen

Karen — Sat, 09 Jan 2010 19:59:00 +0000

I am taking a food science class. Is it true that heat is not required for Malliard Reaction? Why?

By: shahbaz ul hassan

shahbaz ul hassan — Tue, 03 Mar 2009 16:41:31 +0000

hellow every body working on caramelization
can any one tel me about the catalyst used in the caramelization of apple juice

By: James

James — Mon, 09 Feb 2009 13:23:57 +0000

I’ll be completely honest and admit that I don’t know and I am not sure where to look for the massive variety of reaction pathways that would be possible. The RSC might have some good books on the subject?

By: Nadia

Nadia — Mon, 09 Feb 2009 13:16:44 +0000

Hello. Ur article really helped me to understand the Maillard reaction. however, u said: “These reactions are dependent on a few variables: the different amino acids available, the pH, the amount of water, any salts and the period of time held at a temperature.

I would like to know how exactly the type amino acids and the sugars present can affect the reaction.

By: priya

priya — Fri, 21 Mar 2008 05:12:13 +0000

sir,
can you please give me the answers of the following questions,with step by step chemical reactions with chemical structures.the questions are:
1.what is maillard raection,strecker drgradation,caramelisation?give definitions and chemical reactions taking place.

By: jim

jim — Thu, 05 Jul 2007 08:01:28 +0000

Hi Syukur,

I am afraid this article was just a general introduction to these reactions from a coffee perspective. For full reaction pathways I can’t really help you and you may need to find a text dedicated to the subject. The Royal Society of Chemistry probably have something.

By: syukur

syukur — Thu, 05 Jul 2007 01:09:13 +0000

i need help.
dear admin, i need the maillard reaction step by step with all of component that includes for this reaction.
with my honour please reply to my email. thanks before

By: melissa

melissa — Wed, 02 May 2007 12:18:48 +0000

oohh GOD thank finnaly i find what iam looking. thanks .. this article really help me doing my homework abt mailard reaction

By: emanuele

emanuele — Thu, 26 Apr 2007 22:28:30 +0000

hello i would like to know the reactions including the figures of the chemical compounds formed which take place during the caramelisation of sugars

By: Mentness

Mentness — Thu, 28 Dec 2006 12:14:09 +0000

Just spotted this.

It seems the magical maillard reaction is responsible for a lot more than we had first antisipated. Religion.

http://www.shroudstory.com/faq-burial-of-caiaphas.htm