Search
Skip to Search Results
Filter
Author / Creator / Contributor
Subject / Keyword
Year
Collections
Languages
Item type
-
Fall 2018
Non-enzymatic browning reactions represent a complex phenomenon occurring during thermal processing of food, and are categorised as either the Maillard reaction or caramelization. Besides temperature, these reactions depend upon water activity (aw), pH and the concentration of reactants....
1 - 1 of 1