𝔖 Bobbio Scriptorium
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Formation of melanoidins in the presence of H2S

✍ Scribed by Noriyuki Suzuki; R. Paul Philp


Book ID
116094241
Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
446 KB
Volume
15
Category
Article
ISSN
0146-6380

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The role of peptides and proteins in mel
✍ Anna Smaniotto; Antonella Bertazzo; Stefano Comai; Pietro Traldi πŸ“‚ Article πŸ“… 2009 πŸ› John Wiley and Sons 🌐 English βš– 607 KB

## Abstract High‐molecular‐weight (HMW) coloured compounds called __melanoidins__ are widely distributed, particularly in foods. It has been proposed that they originate through the Maillard reaction, a non‐enzymatic browning reaction, due to the interaction between protein or peptide amino groups