Golden Browning, the Magic of Cooked Meat by Maillard Reaction.
Yang, Wenxi
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https://hdl.handle.net/2142/106875
Description
Title
Golden Browning, the Magic of Cooked Meat by Maillard Reaction.
Author(s)
Yang, Wenxi
Issue Date
2020
Keyword(s)
food science and human nutrition
Abstract
A color change always indicates a reaction happens. These reactions not only good indicators of experimental success, but also a pure beauty of chemistry.
Heating causes the mixture of carbonyl and amino acids to produce a series of browning colors. Brown yellow, golden, and amber could be another reason why we are so addicted into roasted meat, which should be a visual treat before we start the feast.
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