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...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2016
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| 主題: | |
| オンライン･アクセス: | 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 |