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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.
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Location of Overgloves - taped to the sides of the mobile cabinets for procedures such as patient examination and charting during non-aerosol producing procedures - on the p
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What are melanocytes? Melanocytes are epithelial cells of the skin particular in secretion of melanin. Melanin is a pigment that besides coloring the skin, the iris of the eye
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Given an individual who is heterozygous at 6 loci, how many different gametic Genotypes are possible? A. 36 B. 12 C. 32 D. 48 E. 64
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Phytoplankton Stage - Hydrarch In this initial stage, the pond water is poor in nutrients and is devoid of much life. At this stage, the water is incapable of supporting large
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