Maillard Reaction: review
| Autor: | Júlia d'Almeida Francisquini, Evandro Martins, Paulo Henrique Fonseca Silva, Pierre Schuck, Ítalo Tuler Perrone, Antônio Fernandes Carvalho |
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| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Revista do Instituto de Latícinios Cândido Tostes, Vol 72, Iss 1, Pp 48-57 (2017) |
| Druh dokumentu: | article |
| ISSN: | 0100-3674 2238-6416 |
| DOI: | 10.14295/2238-6416.v72i1.541 |
| Popis: | Maillard reaction is an important subject of study in food science and technology and different areas of knowledge are involved such as chemistry, food engineering, nutrition and food technology. The objective of this paper is to present the basic concepts of the Maillard reaction, such as the reaction stages, the main compounds producced and some technological consequences for dairy products. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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