Related Books
Language: en
Pages: 464
Pages: 464
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press
Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, pal
Language: en
Pages: 412
Pages: 412
Type: BOOK - Published: 2019-11-11 - Publisher: CRC Press
This book is an accessible resource offering practical information not found in more database-oriented resources. The first chapter lists acronyms with definiti
Language: en
Pages: 213
Pages: 213
Type: BOOK - Published: 2019-02-08 - Publisher: Rowman & Littlefield
Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. Whil
Language: en
Pages: 52
Pages: 52
Type: BOOK - Published: 2019-06-01 - Publisher: Springer
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage
Language: en
Pages: 458
Pages: 458
Type: BOOK - Published: 1998-01-01 - Publisher: Elsevier
The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is n