Effect of emerging processing technologies on maillard reactions

Encyclopedia of Food Chemistry

Volumn , Issue , 2018, Pages 76-82

  Koubaa, Mohamed ^a   Roohinejad, Shahin ^b   Mungure, Tanyaradzwa E ^c   El Din, Bekhit Alaa ^c   Greiner, Ralf ^d   Mallikarjunan, Kumar ^b  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITY OF MINNESOTA   (United States)

^c UNIVERSITY OF OTAGO   (New Zealand)

^d Federal Research Institute of Nutrition and Food   (Germany)

Author keywords

Emerging technologies; Maillard reactions; Organoleptic properties

Indexed keywords

EID: 85075880014     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-08-100596-5.21652-1     Document Type: Chapter

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