maillard an oo - 8/31/2009 Introduction Oyetunji O. O t ji...

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8/31/2009 1 Oyetunji O. Rodriguez, A. Introduction y There are four types of browning reactions in food: 1. Maillard reaction 2. Caramelization 3. Ascorbic acid oxidation 4. Phenolase browning. Maillard reaction: y The Maillard reaction is named after the French Louis Camille Maillard (1878 1936), Maillard (1878 1936), who studied the reactions of amino acids and carbohydrates in 1912. Maillard Reaction y Chemical reaction between reducing sugars and amino acids, free amino acid groups, proteins and/or other nitrogen containing compounds. y Browning occurs when these are heated together originating soluble and insoluble polymers such as 5 hydroxymethyl 2 furaldehyde (HMF). y The reaction involved occurs between the carbonyl group in reducing sugar and the NH 2 group in amino acids. Quick video!!! y http://www.youtube.com/watch?v=aNjNLbGRmhg y Or y http://onnetworks.com/videos/food science/the maillard reaction Maillard reaction y This occurs in stages.
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maillard an oo - 8/31/2009 Introduction Oyetunji O. O t ji...

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