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Maillard Reaction is a non-enzymatic browning reaction that occurs between reducing sugars and the free amino groups of amino acids, peptides, or proteins. These reaction chains, commonly observed in foods subjected to thermal processing or storage, have decisive effects on the color, taste, aroma, and nutritional value of foods.Definition and ScopeThe Maillard reaction essentially refers to a chemical reaction between a molecule containing a carbonyl group (from reducing sugars) and a molecule

The Codex Alimentarius is a fundamental reference framework encompassing a set of international food standards developed to ensure food safety worldwide protect consumer health and facilitate international trade. This system was established in 1963 by the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO). Managed by the Codex Alimentarius Commission (CAC) this system aims to harmonize food regulations among countries support public health and promote