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Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
Maillard reaction produces flavour and aroma during cooking process; and it is used almost everywhere from the baking industry to our day to day life to make food tasty. It is often called nonenzymatic browning reaction since it takes place in the absence of enzyme. When foods are being processed or...
Shranjeno v:
| izdano v: | Int J Food Sci |
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| Main Authors: | , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Hindawi Publishing Corporation
2015
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4745522/ https://ncbi.nlm.nih.gov/pubmed/26904661 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/526762 |
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