Maillard reaction : chemistry and consequences in food properties

 

Autor(es):

GÓMEZ GUERRERO, BLANCA

Tipo:

Artículo

Versión:

Publicado

Resumen:

Maillard reaction is a non-enzymatic browning reaction, caused by the condensation of an amino group and a reducing compound. It is a complex network of diverse reactions involving mixtures of compounds with varying initial concentrations. The Maillard reaction is divided in four steps: 1) the formation of an N glucosamine from sugar amino condensation

Año:

2007

Idioma:

Inglés

Temas:

ALIMENTOS
QUÍMICA ORGÁNICA

Institución:

Laboratorio Tecnológico del Uruguay

Repositorio:

Repositorio digital del LATU

Enlace(s):

https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28000

Nivel de acceso:

Acceso abierto