Coffee, Cooking, Cataracts and Cancer – 100 Years of the Maillard Reaction - Molecular Matters
Michael Edmonds • Nov 04, 2012 •
The Malliard reaction, first described 100 years ago, produces many of the wonderful smells we associate with cooking including that of freshly baked bread, a grilled steak or roasting coffee. It is also involved in the production of some potentially cancer-causing compounds in our food, such as acrylamide and can even occur within our bodies, contributing to diseases such as … Read More