Files in this item
Files | Description | Format |
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image/jpeg ![]() | Image | JPEG image |
Description
Title: | Golden Browning, the Magic of Cooked Meat by Maillard Reaction. |
Author(s): | Yang, Wenxi |
Subject(s): | food science and human nutrition |
Abstract: | A color change always indicates a reaction happens. These reactions not only good indicators of experimental success, but also a pure beauty of chemistry. Heating causes the mixture of carbonyl and amino acids to produce a series of browning colors. Brown yellow, golden, and amber could be another reason why we are so addicted into roasted meat, which should be a visual treat before we start the feast. |
Issue Date: | 2020 |
Type: | Text Image |
URI: | http://hdl.handle.net/2142/106875 |
Rights Information: | Copyright 2020 Wenxi Yang |
Date Available in IDEALS: | 2020-04-15 |