Caramelization

Name:

Caramelization

Detailed information:

A type of nonenzymic browning reaction occurring during exposure of food products to heat when the products contain no nitrogen compounds, e.g., sugars.See Browning Reaction .

Others

Caramel
Capture
Captopril
Capsid
Caprylyl Peroxide
Capryl Compounds
“Capron” [General Electric]
“Caprolan” [General Electric]
Caprolactone
Capreomycin (USAN)
“Capran” [General Electric]
“Capracyl” [Du Pont]
“Capow” [Kenrich]

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