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Maillard Reaction
Hierarchy: | ∟ ∟ ∟ ∟ Maillard Reaction 36 coordinate concepts∟ ∟ ∟ ∟ Maillard Reaction 36 coordinate conceptsX |
Broader terms: | |
History note: | Chemistry (1966-1988)X |
historyNote*: | 89
X |
publicMeSHNote*: | 89
X |
Scope note: | One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.
X |
activeMeSHYear*: | 1993 | 1994 | 1995 | 1996 | 1997 | 1998 | 1999 | 2000 | 2001 | 2002 | 2003 | 2004 | 2005 | 2006 | 2007X |
dateCreated*: | 1988-06-07X |
dateEstablished*: | 1989-01-01X |
dateRevised*: | 1992-05-14X |
recordAuthorizer*: | PLSX |
recordMaintainer*: | TAPX |
recordOriginator*: | EJBX |
Type: | |
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URI: | |
Labels and equivalent concepts: | Maillardin reaktio (fi) XReacción de Maillard (es) αντίδραση Maillard (el) Maillardsche Reaktion (de) Maillardova reakce (cs) Tostado de Alimentos (es, replaced) Reacción de Tostado (es, replaced) Lebensmittelbräunung (de, replaced) Bräunungsreaktion (de, replaced) |
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