Food Chemistry: a Kazakhstan Perspective on the Maillard Reaction and Acrylamide Formation in Common Foods
The Maillard reaction is largely responsible for the colour, flavour, aroma and texture of fried, baked and roasted foods, including bread, biscuits, breakfast cereals and other foods made from wheat grain, French fries and crisps made from potato and a wide range of other popular foods. However, it...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
al-Farabi Kazakh National University
2013-01-01
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| Series: | Eurasian Chemico-Technological Journal |
| Online Access: | http://ect-journal.kz/index.php/ectj/article/view/323 |