Chemistry Reference
In-Depth Information
development of functional foods with demonstrated health benefits is an active
area of food product development, especially in the dairy industry. Many such
products contain unstable active ingredients that may participate in Maillard
reactions (e.g. bioactive peptides, vitamins, oligosaccharides, botanical
extracts) with consequences for product efficacy (Roscic and Horvat, 2006).
There is, therefore, a strong stimulus for continuing research into better under-
standing and controlling Maillard reactions in dairy products.
Acknowledgement
The author wishes to thank Dr Judith O'Connor for assistance with the
references.
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