Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Explain about the Maillard Reaction?
The Maillard reaction sometimes called nonenzymatic, nonoxidative browning is simply the reaction between the amino group of a protein or peptide or amino acid and the reducing group of a reducing sugar at high temperature. An amino group from a protein combines with an aldehyde or ketone group of a reducing sugar to produce brown colour and aroma in a variety of foods, including fried foods and baked goods such as breads. It is interesting that the type of sugar and the type of amino acids will impart the "brown" color thus obtained. The color may range from a yellow to red. The key here is the reducing sugar. Those that are efficient reducing sugars are fructose, glucose, maltose, galactose and lactose. Surprisingly, table sugar, or sucrose, is not a reducing sugar. The reactivity of glucose on heating gives to the subtle orange red colour in bread crust which is a result of browning (Maillard reaction). Caramelization of fructose generates a dark brown crust. Breads that consist of sucrose often yield a darker, rich-coloured crust than breads prepared with glucose.
Immunotoxin is formed by conjugating or combining an antibody with highly toxic agent.
Briefly describe the principal lines of defence against bacteria entering the blood system. A blood clot forms a barrier to entry by bacteria. White cells ingest and kill bacte
Q. Water has key participation in organic reactions. What are examples of two types of organic reactions in which water is respectively incorporated or liberated in the products of
Optic vesicle We have explained earlier that the presumptive material for the optic vesicles lies in qe eye field in the anterior region of the early neural plate. Experiments
Steps for Prevention Industrial Accidents These steps are as follow: Substitute a less hazardous equivalent. Remove worker from hazard (e.g. automate the sys
Explain Long-term Risk Estimation ? Many studies have examined long-term risks associated with risk factors using traditional epidemiological methods. Framingha investigators
Define Classification of Carbohydrates - Degree of Polymerization? Classification on the basis of Degree of Polymerization (DP) Carbohydrates are classified by their degree
Define about the Probiotics? Dietary Sources and their Mode of Action/Effects We can have specific preparations designed for probiotic use, as well as, foods. Probiotic product
Apical Dominance Apical dominance is a correlative phenomenon in the developmental biology of plants. Branching of the main shoot into lateral branches is one of the main char
Gene expression is controlled by chromatin state, _______ and _________. a. transcription factors and epigenetic regulators b. polymerases and control proteins c. delta and tau pro
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd