| Título: | Maillard reaction : chemistry and consequences in food properties |
| Autores: | GÓMEZ GUERRERO, BLANCA |
| Tipo de documento: | documento electrónico |
| Editorial: | Winnipeg [CANADA] : University of Manitoba, 2007 |
| Colección: | Topics in Food Science. Food, num. 7240 |
| ISBN/ISSN/DL: | 44400 |
| Dimensiones: | 32 p. |
| Nota general: | Artículo realizado en el contexto del Doctorado en Ciencias de los Alimentos de la Universidad de Manitoba por Blanca Gómez |
| Langues: | Inglés |
| Clasificación: | |
| 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 |
| Creative Commons : | CC BY-NC-ND |
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