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The Maillard Reaction Reconsidered
Jack N. Losso
其他書名
Cooking and Eating for Health
出版CRC Press, 2016-04-19
主題Medical / NutritionTechnology & Engineering / Food Science / GeneralScience / Life Sciences / Biology
ISBN10400783709781040078372
URLhttp://books.google.com.hk/books?id=J7AxEQAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc