Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds
Dilara Şen, Vural Gökmen
Topics & Concepts
Maillard reactionChemistryFood scienceHydroxymethylfurfuralSugarMethylglyoxalSucroseGlyoxalBrowningRoastingPumpkin seedReducing sugarWater activityAmadori rearrangementBiochemistryGlycationOrganic chemistryWater contentFurfuralEnzymeEngineeringPhysical chemistryCatalysisReceptorGeotechnical engineeringAdvanced Glycation End Products researchDiet, Metabolism, and DiseasePhytoestrogen effects and research