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 | |
|
ALIMENTOS QUÍMICA ORGÁNICA |
|
| 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 |
| _version_ | 1807353828974002176 |
|---|---|
| author | GÓMEZ GUERRERO, BLANCA |
| author_facet | GÓMEZ GUERRERO, BLANCA |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | Artículo realizado en el contexto del Doctorado en Ciencias de los Alimentos de la Universidad de Manitoba por Blanca Gómez |
| dc.creator.none.fl_str_mv | GÓMEZ GUERRERO, BLANCA |
| dc.date.none.fl_str_mv | 2007-01-01 |
| dc.description.abstract.none.fl_txt_mv | 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 |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28000 28000 urn:ISBN:44400 |
| dc.language.iso.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | University of Manitoba (Winnipeg) |
| dc.relation.none.fl_str_mv | Topics in Food Science. Food |
| dc.rights.license.none.fl_str_mv | CC BY-NC-ND |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY-NC-ND |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | ALIMENTOS QUÍMICA ORGÁNICA |
| dc.title.none.fl_str_mv | Maillard reaction : chemistry and consequences in food properties |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | 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 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | LATU_563567409b483d7a949659403917475f |
| identifier_str_mv | 28000 urn:ISBN:44400 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:28000 |
| publishDate | 2007 |
| publisher.none.fl_str_mv | University of Manitoba (Winnipeg) |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY-NC-ND CC BY-NC-ND |
| spelling | Maillard reaction : chemistry and consequences in food propertiesGÓMEZ GUERRERO, BLANCAALIMENTOSQUÍMICA ORGÁNICAMaillard 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 condensationUniversity of Manitoba (Winnipeg)2007-01-01info:eu-repo/semantics/articlePublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=2800028000urn:ISBN:44400engTopics in Food Science. FoodArtículo realizado en el contexto del Doctorado en Ciencias de los Alimentos de la Universidad de Manitoba por Blanca Gómezinfo:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2020-05-12T17:55:05Zoai:PMBOAI:28000Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:37.254197Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | Maillard reaction : chemistry and consequences in food properties GÓMEZ GUERRERO, BLANCA ALIMENTOS QUÍMICA ORGÁNICA |
| status_str | publishedVersion |
| title | Maillard reaction : chemistry and consequences in food properties |
| title_full | Maillard reaction : chemistry and consequences in food properties |
| title_fullStr | Maillard reaction : chemistry and consequences in food properties |
| title_full_unstemmed | Maillard reaction : chemistry and consequences in food properties |
| title_short | Maillard reaction : chemistry and consequences in food properties |
| title_sort | Maillard reaction : chemistry and consequences in food properties |
| topic | ALIMENTOS QUÍMICA ORGÁNICA |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=28000 |
