Can I read Understanding the Maillard Reaction on EtoBox?
Understanding the Maillard Reaction by Rantau Silalahi is a document available to read on EtoBox.
What is Understanding the Maillard Reaction about?
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that produces the distinctive flavors and browning in cooked foods. Reducing sugars have an aldehyde or ketone group that allows them to act as reducing agents. Caramelization is the browning of sugar alone through thermal decomposition at high temperatures, producing polymers that contribute to color and flavor. While some Maillard reaction products have health benefits, others like CML and acrylamide are linked to disease
- Author
- Rantau Silalahi
- Language
- EN