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Maillardreaktion
Hierarki: | ∟ ∟ ∟ ∟ Maillardreaktion 36 sidobegrepp∟ ∟ ∟ ∟ ∟ ∟ Dialys | ∟ ∟ ∟ ∟ ∟ ∟ Fotokemi | ∟ ∟ ∟ Hydrolys | ∟ Jonbyte | ∟ Katalys | ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ Maillardreaktion 36 sidobegrepp∟ ∟ ∟ ∟ ∟ ∟ Dialys | ∟ ∟ ∟ ∟ ∟ ∟ Fotokemi | ∟ ∟ ∟ Hydrolys | ∟ Jonbyte | ∟ Katalys | ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ ∟ |
Bredare villkor: | |
Anmärkning: | Chemistry (1966-1988)X |
Anmärkning: | 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.
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historyNote*: | 89
X |
publicMeSHNote*: | 89
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 |
Typ: | |
Samordna villkor: | |
URI: | |
Termer och motsvarande begrepp: | Maillardin reaktio (fi) XMaillard-reaktio (fi, ersatt) Maillard Reaction (en) |
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