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A New Mechanism of the Maillard Reaction Involving Sugar Fragmentation and Free Radical Formation... [Pg.21]

Thus we propose the existence of a new pathway to browning in the Maillard reaction, involving sugar fragmentation and free radical formation prior to the Amadori rearrangement. [Pg.21]

M. Namiki and T. Hayashi, A new mechanism of the Maillard reaction involving sugar fragmentation and free radical formation, in B, 1983, 21-46. [Pg.177]

See other pages where Sugar fragmentation and free radical formation is mentioned: [Pg.45]