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Chemical changes in food by the maillard reaction

✍ Scribed by Werner Baltes

Publisher
Elsevier Science
Year
1982
Tongue
English
Weight
823 KB
Volume
9
Category
Article
ISSN
0308-8146

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## Abstract The Maillard reaction or non‐enzymatic browning corresponds to a set of reactions occurring between amines and carbonyl compounds, especially reducing sugars. The Maillard reaction is known to occur in heated, dried, or stored foods and __in vivo__ in mammalian organisms. In food, the M