In September 2009, a meeting was held in Palm Cove, Australia,
which brought together the world experts in the Maillard or
'browning' reaction. This reaction causes the browning of foods
when they are heated and in chocolate, caramel and beer, this
reaction is appetizing, contributing to aroma, taste and texture.
But when these products accumulate in the body, this same process
contributes to disease and ageing. The book is the... more...