there are many foods in rural peoples that are undergo Maillard reaction due to thermal processing and we want to assess the type and level of compounds produced after Maillard reaction such as Mutagenic / carcinogenic heterocyclic compounds.
This open access article might help you to start https://www.hindawi.com/journals/ijfs/2015/526762/
"Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition"
then you can go further into the cited references.
Hello. I'd recommend the following two publications:
1-Friedman M. Food browning and its prevention: an overview. J Agric Food Chem.1996, 44(3), pp 631–653.
https://www.scribd.com/document/327020305/Food-Browning-and-Its-Prevention-an-Overview
2-Marianne N.Lund and Colin A.Ray. Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.
J. Agric. Food Chem., 2017, 65 (23), pp 4537–4552
DOI: 10.1021/acs.jafc.7b00882
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