ABSTRACT

Contents 9.1 Introduction .............................................................................................230 9.2 Physicochemical Characteristics of the Proteins A”ected by

Saccharides .......................................................................................... 231 9.2.1 Stabilization of Proteins in the Presence of Saccharides ................231 9.2.2 Cryoprotective E”ect of Saccharides .............................................232 9.2.3 Maillard Reaction and Its E”ect on Food Quality ........................233