Research Article - (2013) Volume 4, Issue 4

Effects of Medium-Chain Triacylglycerols (MCT) On the Maillard Reaction

Toshiyuki Toyosaki1*, Yasuhide Sakane1 and Michio Kasai2
1Department of Foods and Nutrition, Koran Women’s Junior College Fukuoka, 811-1311, Japan
2Central Research Laboratory of The Nisshin OilliO Group LTD, 1-Banchi, Shinmei-cho, Yokosuka Kanagawa, 239-0832, Japan
*Corresponding Author: