Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds
Non-enzymatic browning is a common and complex reaction that occurs in everyday cooking-indeed, it is a crucial step in food processing. A typical browning process includes both the Maillard reaction and caramelization, which normally occur only at extreme temperatures to produce both desired and d...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2016
|
| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/17667/1/Non-enzymatic%20browning%20in%20glucosamine%20and%20glucosamine-peptides%20reaction%20systems%20as%20a%20source%20of%20antioxidant%20and%20flavouring%20compounds.pdf http://umpir.ump.edu.my/id/eprint/17667/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Malaysia Pahang |
| Language: | English |