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Maillard Non-Enzymatic Browning

Steps in Maillard Browning . Formation of an N-substituted glycosylamine aldose or a ketose sugar reacts with amino group (requires open chain structure of sugar) rate is high at low moisture content. Amadori and Heyns Rearrangement Reactions (aldoseamine ? ketoseamine, vise versa) Amadori involves protonation of N at carbon 1 Heynes involes protonation of O at carbon 61,2-Enolization reactions Formation of hydroxymethylfurfural (HMF), which takes part in a series of degradation140

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Maillard Non-Enzymatic Browning

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