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Material Type: Theses
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Subject: Maillard reaction
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Electronic Theses & Dissertations
4
Language
English
4
Copyright Status
In Copyright
4
Subject
Amines
1
Anthocyanins
1
Antioxidants
2
Beef
1
Color of food
2
Cranberries
1
Enriched foods
1
Flavor
1
Food
1
Food--Analysis
1
Fruit juices
1
Heterocyclic compounds
1
Lipids
1
Mutagens
1
Pasteurization
1
Potato chips
1
Scheduled tribes in India--Food
1
Technological innovations
1
Vitamin C
1
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Contributions of amino acids and sugars to color development in potato chips made from selected potato cultivars
Chonhenchob, Vanee
Text (1997)
Part of
Electronic Theses & Dissertations
Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
Part of
Electronic Theses & Dissertations
Effect of lipids on flavor development in a maillard reaction model system
Chen, Shaun Chenghsiung
Text (1995)
Part of
Electronic Theses & Dissertations
Mitigating anthocyanins and color degradation in pasteurized cranberry juice fortified with vitamin C
Roidoung, Sunisa
Text (2016)
Part of
Electronic Theses & Dissertations
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