nonenzymatic browning

См. также в других словарях:

• Browning (food process) — An example of enzymatic browning in the skin of a banana Caramelization in …   Wikipedia

• Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac …   Wikipedia

• 3-Deoxyglucosone — IUPAC name (4S,5R) 4,5,6 Trihydroxy 2 oxohexanal …   Wikipedia

• food preservation — Any method by which food is protected against spoilage by oxidation, bacteria, molds, and microorganisms. Traditional methods include dehydration, smoking, salting, controlled fermentation (including pickling), and candying; certain spices have… …   Universalium

• Pentosidine — Chembox new ImageFile=Pentosidine.png ImageSize=200px IUPACName=(2 S ) 2 Amino 6 [2 (4 S ) 4 amino 5 hydroxy 5 oxopentylamino 4 imidazo [4,5 b] pyridinyl] hexanoic acid OtherNames= Section1= Chembox Identifiers CASNo=124505 87 9 PubChem=119593… …   Wikipedia

• Maillard reaction — noun Etymology: Louis Camille Maillard died 1936 French biochemist Date: 1929 a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread) …   New Collegiate Dictionary

• Maillard reaction — Mail·lard reaction mə lärd , yär n a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread) Mail·lard mȧ yȧr Louis Camille (1878 1936) French biochemist. Maillard… …   Medical dictionary

• maillard reaction — məˈlärd| , ˈyär| noun Usage: usually capitalized M Etymology: after Louis Camille Maillard died 1936 French biochemist : a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as… …   Useful english dictionary