Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.
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DOI: 10.1016/j.foodchem.2016.11.159
Abstract: A comprehensive kinetic model indicating the elementary steps of Maillard reaction and caramelization during hazelnut roasting was proposed based on a multi-response kinetic modeling approach. Changes in the concentrations of sucrose, fructose, glucose, amino acids,… read more here.
Keywords: hazelnut roasting; caramelization hazelnut; maillard reaction; reaction ... See more keywords