food science
美拉德反应
Maillard browningA non-enzymatic browning reaction between amino acids and reducing sugars that occurs during cooking and processing of food. / 食物在烹饪和加工过程中，氨基酸与还原糖之间发生的非酶褐变反应。
- Knowledge type
- 自然理论
- First proposed or discovered
- Proposer
- Turkey Farm member
- Creator
- 农场主
- Last updated
- 2026-10-26 16:00:54
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Main parameters and performance indicators
mechanical glass transition temperature: a critical factor influencing the mobility of reactantsco-solute systems: environment affecting the reaction kinetics
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Related literature
ranked by community starsThe effect of the mechanical glass transition temperature on the control of Maillard browning in condensed gelatin/co-solute systemsOpen source
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1 recordsRecord title: Maillard browning.
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