Realization of Maillard Reaction as a result of Microwave Heating

The Maillard reaction is not a single reaction, it is a complex series of reactions between amino acids and reducing sugars, usually at elevated temperatures.…

1. Karen Alves reply

   I really like the article and I would like to know if you can send me the bibliography about the addition of different salts to increases browning intensity. Thanks

2. Food & Material Scientist reply

   Kindly check if these can be of your help: (1) Kocadagli etal, Potassium Chloride, and Calcium Chloride on the Formation of α Dicarbonyl Compounds and Furfurals and the Developmen…

3. Karen Alves reply

   [quote "nanoscientist, post:3, topic:999"] (2) Food chemistry, 2018, 212 219 (3) Food Chemistry, 2010, 118(11), 103 108 [/quote] Thank you a lot. I don't find the pdf and I can't…

4. Mohd Fasiuddin reply

   Hi, could you please have a look at this topic? https://feople.io/t/caramel based popcorn/5235

5. Scott Zimmermann reply

   Moho: I’m a Master Flavorist here in the US. I’d be happy to help and discuss further. Best Regards Scott

6. Karen Alves reply

   It depends what are you using in your formula. Have you ever try use powder whole milk, for examples? Or use some butter... If this changes don't make a better product you can try…