More bad news about that tasty browning. (browning food can create mutagens)

From: Science News | Date: July 11, 1987 | Copyright information

More bad news about that tasty browning

The Maillard reaction--a heat-activated chemical interactionbetween sugars and amino acids--is what browns the edges of cookies, the crusts of breads and the surfaces of meats. While it makes these smell and taste good, it can also reduce the presence of some amino acids (SN: 4/24/82, p.282) and the bioavailability of some proteins (SN: 6/30/84, p.410). Now researchers at the University of Parma in Italy report that Maillard reac...

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