Study of the Maillard reaction in model
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Sensidoni, Alessandro; Peressini, Donatella; Pollini, Claudio M
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Article
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1999
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John Wiley and Sons
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English
⚖ 178 KB
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Non-enzymatic browning (NEB) due to the Maillard reaction (MR) was studied in a closed starch/glucose/lysine model system (20 g kg-1 glucose, 10 g kg-1 lysine) in order to analyse conditions favouring reactivity during an industrial process of pasta VHT (very high temperature) thermal treatment. The