Der Artikel ist weiterhin als ^^OTHERCONDITION^^ verfügbar.
Autor: Michael Granvogl
ISBN-13: 9780841231856
Einband: Buch
Seiten: 164
Sprache: Englisch

Browned Flavors: Analysis, Formation, and Physiology

ACS Symposium
Geben Sie Ihre Bewertung ab!  
Wir verlosen jeden Monat unter allen freigegebenen Rezensionen
3 Gutscheine im Wert von 20 Euro. Teilnahmebedingungen
"Browned flavors" are closely linked to the Maillard reaction, especially in the mind of food chemists. This well-known reaction was linked with the name of the French chemist and physicist Louis Camille Maillard. The reaction includes several "sub-reactions", based on interactions of amino acids and carbohydrates, and leads to a large diversity of molecules. It is also commonly known as "non-enzymatic browning reactions". Beside colorings, also desired aroma-active,taste-active, and physiologically-active compounds are generated, mainly by thermal influence.

Due to the importance of the reaction to the food sector, including academia, industry, and also governmental institutions, this book examines all aspects and applications of the Maillard reaction, including in cocoa, raw and roasted mustard seeds, oats, sugars, potato chips, wheat and rye.
This book examines all aspects and applications of the Maillard reaction, including in cocoa, raw and roasted mustard seeds, oats, sugars, potato chips, wheat and rye.
99

Zu diesem Artikel ist noch keine Rezension vorhanden.
Helfen sie anderen Besuchern und verfassen Sie selbst eine Rezension.

 

Rezensionen

Autor: Michael Granvogl
ISBN-13 :: 9780841231856
ISBN: 0841231850
Erscheinungsjahr: 05.03.2018
Verlag: PAPERBACKSHOP UK IMPORT
Seiten: 164
Sprache: Englisch
Sonstiges: Buch