Deamination of lysine in soy sauce by reaction with active carbonyl compounds produced by Maillard reaction
<p>The development of a brown colour during the thermal treatment of many foods, such as coffee, roasted beef, soysauce or evaporated milk, mainly originates from interaction between reducing carbohydrates and amino acids, known as the Maillard reaction. It is commonly known...
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| Format: | Article |
| Language: | Indonesian |
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Department of Food Technology
2013-02-01
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| Series: | Jurnal Teknologi Pangan |
| Online Access: | http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/428 |