“…Participation of metals in the Maillard reaction and their incorporation into intermediate products is closely related to the biological availability of mineral elements (Delgrado-Andrade, Seiquer, Nieto, & Navarro, 2004;Morales, Fernández-Fraguas, & Jiménez-Pérez, 2005;Sarria & Vaquero, 2001, 2006Seiquer, Valverde, Delgrado-Andrade, & Navarro, 2000;Whitelaw & Weaver, 1989) and the chemical damage caused to some essential amino acids (Leclere, Birlouez-Aragon, & Meli, 2002;Seifert, Krause, Gloe, & Henle, 2004). According to several authors, the amounts of soluble and dialyzable Zn and Fe in model solutions or thermally treated products decreased significantly due to the interaction of reducing sugars and amino acids.…”