Maillard reaction : chemistry and consequences in food properties
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
| 2007 | |
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ALIMENTOS QUÍMICA ORGÁNICA |
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| Inglés | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28000 | |
| Acceso abierto | |
| CC BY-NC-ND |
