Received1 2 May 2025

Apuntes

Received: 2 May 2025 Revised: 21 May 2025 Accepted: 23 May 2025 Published: 26 May 2025 Citation: El Hosry, L.; Elias, V.; Chamoun, V.; Halawi, M.; Cayot, P.; Nehme, A.; Bou-Maroun, E. Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review. Foods 2025, 14, 1881. https://doi.org/10.3390/ foods14111881 Copyright: © 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/). Review Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review Leina El Hosry 1, *, Vanessa Elias 1 , Vanessa Chamoun 1 , Malda Halawi 2 , Philippe Cayot 3 , Anthony Nehme 4 and Elias Bou-Maroun 3, * 1 Department of Nursing and Health Sciences, Notre Dame University—Louaize, Zouk Mosbeh, Zouk Mikael P.O. Box 72, Lebanon; vjelias@ndu.edu.lb (V.E.); vmchamoun@ndu.edu.lb (V.C.) 2 Department of Chemistry, International College, Hamra Bliss Street, Beirut P.O. Box 113-5373, Lebanon 3 Institut Agro, Université ...