The Maillard reaction and its control during food processing. The potential of emerging technologies. [electronic resource]
Producer: 20100831Description: 207-13 p. digitalISSN:- 1768-3114
- Acrylamide -- adverse effects
- Amino Acids -- chemistry
- Cell Membrane Permeability
- Cooking -- methods
- Dietary Sucrose -- chemistry
- Electromagnetic Fields
- Food -- adverse effects
- Food Handling -- methods
- Food Microbiology
- Food Preservation -- methods
- Glycation End Products, Advanced -- adverse effects
- Hot Temperature
- Humans
- Hydrostatic Pressure
- Maillard Reaction
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review
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