Why does sucrose not contribute to browning

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Reference no: EM133210407

Question 1.

Why does sucrose not contribute to browning?

Question 2.

Does the presence of water increase or decrease the expected rate of Maillard browning?

Question 3.

How can browning from the Maillard reaction be minimized in the context of production formulation and storage conditions?

Reference no: EM133210407

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