Characterisation of Polycondensation Products from Amino Acids and Lipid Oxidation Products
The Maillard reaction, or nonenzymatic browning, includes a complex network of reactions initiated by the condensation reaction of a carbohydrate and an amino compound, and is of utmost importance for the formation of flavour and colour in thermally treated foods. Besides volatile flavour compounds,...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2009-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0009_characterisation-of-polycondensation-products-from-amino-acids-and-lipid-oxidation-products.php |