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Deteriorative reactions, beneficial effects

As is the case with some chemical changes occurring in biological systems, such as the blood-clotting cascade system, deteriorative reactions considered to have a beneficial effect are found in foods. For example, the Maillard reaction (lJ7,lj3) is used to produce flavors and colors in such foods as beverages and baked goods. Heat treatment (involving denaturation) has been found to increase the nutritional value of raw soybean meal by... [Pg.10]

See other pages where Deteriorative reactions, beneficial effects is mentioned: [Pg.109]    [Pg.117]    [Pg.22]    [Pg.234]    [Pg.106]    [Pg.574]    [Pg.264]    [Pg.228]    [Pg.2330]    [Pg.445]    [Pg.186]    [Pg.342]    [Pg.211]   
See also in sourсe #XX -- [ Pg.10 , Pg.12 ]



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Beneficial effects

Deterioration

Deteriorative reactions, beneficial

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