Results 251 to 260 of about 55,145 (275)
Some of the next articles are maybe not open access.
The Maillard reaction in foods.
Progress in clinical and biological research, 1989The nonenzymatic browning (NEB) reaction in food systems has been studied extensively since its first discovery in 1912. The reaction contributes both to positive and negative effects on food quality and safety. Of interest to the food industry is the control of the browning reaction.
A, Kaanane, T P, Labuza
openaire +1 more source
The Maillard Reaction in Foods
2005Maillard or non-enzymic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture and nutritional value. An overview of Maillard chemistry is presented and an attempt is made to show a chemical basis for the major quality factors.
openaire +1 more source
The Maillard Reaction in Microbiological Assay
Science, 1947E G, Hill, A R, Patton
openaire +2 more sources