Maillard Reaction Correlation With Color

Maillard Reaction Color Correlation Colorimeter Analysis correlates with the Maillard reaction.  The Maillard reaction describes a non-enzymatic chemical reaction between amino acids (proteins) and reducing sugars that accelerates with heat and produces a browning effect on many processed foods including fried and baked products, and meats. This differs from enzymatic browning which occurs in fruits …

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