The Science And Impact Of Food Browning: Insights From The Maillard Reaction
Browning, a crucial chemical reaction in food chemistry, is initiated by the Maillard reaction. This reaction between reducing sugars and amino acids produces complex flavors and colors. It forms Advanced Glycation End Products (AGEs) that have potential health implications, while also contributing to food safety concerns. Browning has significant applications in the food industry, enhancing …
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