Maillard Reaction
https://doi.org/10.1080/15368378.2020.1737805 Abstract The aim of this study was to highlight the existence of a correlation between Maillard reaction and protein aggregation in bovine meat as a function of power level and exposure time used by microwave heating. The obtained results are compared with those of convective heating. For this, Fourier Transform-Infrared Spectroscopy was used to analyze the effects...
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