The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, …
For centuries soy has served as an important and inexpensive source of high quality protein throughout the world, especially in Asia. Soybeans are now cultivated in large scale in …
The importance of carotenoid cleavage reactions in plants and animals has been well-known since the early 1900s. These early studies demonstrated that ?-carotene was degraded to …
A timely scientific examination and definitive explanation of current food-safety technologies used in preventing, finding/detecting, removing, destroying, predicting behavior for …
