by 
d5kenn
ANSWERS: 1
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The Maillard reaction takes place when components like reducing sugars and amino acids or proteins react together. It occurs in most foods on heating and also takes place in the human body. In food technology the Maillard reaction plays a central role in the development of color, aroma, flavor, texture and nutritional value of cooked and processed foods. In humans, the Maillard reaction contributes to the increased fluorescence, color and cross-linking of extracellular proteins during normal aging. Acceleration of these reactions is implicated in the development of diabetic complications and in inflammatory processes linked to neurodegenerative diseases and atherosclerosis.
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