18 - Nonenzymic Browning and Formation of Acrylamide and Caramel (cas 1343-75-5)
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Add time:09/03/2019 Source:sciencedirect.com
This chapter describes the reactions involved in and factors affecting the extent of nonenzymic browning (the Maillard reaction) and its relationship to foods; the mechanism of formation of acrylamide in foods; and the definition and types of caramel color and flavors.
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