Maillard reaction: Importance and applications in food chemistry;La réaction de Maillard: Importance et applications en chimie des aliments

Annales de Medecine Veterinaire

Volumn 146, Issue 6, 2002, Pages 347-352

  Machiels, D ^a   Istasse, L ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

AMINOSUGAR; CARCINOGEN; CHEMICAL COMPOUND; COLLAGEN; ESSENTIAL AMINO ACID; HETEROCYCLIC COMPOUND; MELANOIDINE; PIGMENT; SUGAR; UNCLASSIFIED DRUG;

AMADORI REARRANGEMENT; AROMA; CARBOHYDRATE SYNTHESIS; COLLAGEN DEGRADATION; CONCENTRATION (PARAMETERS); FOOD INDUSTRY; FOOD PROCESSING; GLYCATION; IN VIVO STUDY; MOISTURE; NUTRITIONAL SCIENCE; NUTRITIONAL VALUE; ODOR; POLYMERIZATION; REACTION TIME; REVIEW; TEMPERATURE;

EID: 0038078333     PISSN: 00034118     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (17)

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