TWO HUNDRED FACTORS OF MELANOIDINE MAKING REACTIONS
Melanoidins proceeds readily when heated with sucrose to 100 amino acids 0C or higher. It is observed in the heat-treated products, both animal and vegetable origin. Melanoidins formed a crust on the surface of the products during the roasting, baking, give the color of melted milk, broth, define a...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1283 |
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