Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds

Non-enzymatic browning in glucosamine and glucosamine-peptides reaction systems as a source of antioxidant and flavouring compounds

Non-enzymatic browning is a common and complex reaction that occurs in everyday cooking-indeed, it is a crucial step in food processing. A typical browning process includes both the Maillard reaction and caramelization, which normally occur only at extreme temperatures to produce both desired and d...

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Bibliographic Details
Main Author: Pui, Khoon Hong
Format: Thesis
Language:English
Published: 2016
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/17667/
http://umpir.ump.edu.my/id/eprint/17667/1/Non-enzymatic%20browning%20in%20glucosamine%20and%20glucosamine-peptides%20reaction%20systems%20as%20a%20source%20of%20antioxidant%20and%20flavouring%20compounds.pdf

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