The Maillard Reaction and its Inhibition by Sulfite
β Scribed by D. J. McWEENY; D. O. BILTCLIFFE; R. C. T. POWELL; A. A. SPARK
- Book ID
- 108798983
- Publisher
- Institute of Food Technologists
- Year
- 1969
- Tongue
- English
- Weight
- 460 KB
- Volume
- 34
- Category
- Article
- ISSN
- 0022-1147
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## Abstract The Maillard reaction and lipid oxidation are probably the two most important chemical reactions occurring in foods during processing and storage. However, these pathways are not independent and each of them influences the development of the other. Furthermore, the carbonyl compounds pr