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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.
What is meant by concentration gradient? Is it correct to refer to "concentration gradient of water"? Concentration gradient is the difference of concentration of a substance
structure of rephron
there are a restriction map of a plasmid and a human gene of known sequence. Your task is to clone the human liver cDNA for this gene so that the start codon is closer to the EcoRI
what are the examples of sex-influenced traits in human?
Explain the Advantages of Shaking Water Baths? The advantages of using shaking water baths are: (a) Uniform and rapid transfer of heat to the culture can be obtained, and
Q. What is the importance of pre procedural rinse? Patients' use of an anti-microbial mouthwash of 0.12% chlorhexidine gluconate solution for 30 seconds prior to intra-oral pro
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composition formation and circulation of lymph
Preparation for Hospitalization Prevention is a strong component of nursing care. Preparation prior to hospitalization is essential to make the transition from home to hospi
MONOSACCHARIDES Simple carbohydrate monomers, which cannot be hydrolysed further into simpler or smaller subunits. Monosaccharides are generally colourless, crystallin
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