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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
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Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
Critical Reviews in Food Science and Nutrition, 2022Cordelia Selomulya
exaly
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.
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