Food processing and gastrointestinal health
We study chemical reactions of proteins during food processing. We are particularly interested in the Maillard reaction, also called glycation, which describes the non-enzymatic reaction of sugars and amino compounds and contributes to flavor and aroma. Processed foods have been implicated in the development of many diseases, but the causal relationship of food processing and adverse health effects is very debatable. Data on the intake and effects of specific food components is often lacking.
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