Dear Vijay

This reaction is a form of non-enzymatic browning which typically proceeds rapidly at 140 to 165 °C (280 to 330 °F). At the higher temperatures the caramelization and subsequently pyrolysis become more pronounced and there are different component can be appeared i.e acrylamide which consider to be very harmful or carcinogenic.

shenana

http://www.scienceofcooking.com/maillard_reaction.htm

http://en.wikipedia.org/wiki/Maillard_reaction

http://en.wikipedia.org/wiki/Caramelization

https://www.google.cz/search?q=maillard+reaction&rls=com.microsoft:cs:IE-SearchBox&rlz=1I7RLTA_csCZ583&tbm=isch&tbo=u&source=univ&sa=X&ei=AAwDVYDPFdPPaNvrgdgN&ved=0CEYQ7Ak&biw=1280&bih=598&dpr=1.25

http://www.chm.bris.ac.uk/webprojects2002/rakotomalala/maillard.htm

http://pubs.acs.org/doi/abs/10.1021/jf980928z

http://pubs.acs.org/doi/abs/10.1021/ie9014809     hydrotermal depol biomass+maillard

http://pubs.acs.org/doi/abs/10.1021/jf302114s akrylamid

http://pubs.acs.org/doi/abs/10.1021/jf051660w

http://link.springer.com/article/10.1007/s002170050294

Thank you sir