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The use of bicine and tricine as possible Maillard reagents in a combined thermal/chemical modification of beech
2019 - IRG/WP 19-40852
The effects of thermal modification have been well established, particularly in terms of reductions in mechanical performance. In recent years, there has been an increase in studies related to the Maillard reaction. More commonly associated with food chemistry, it involves the reaction of amines and reducing sugars during cooking procedures. This paper has attempted to combine the use of amines an...
D Jones, C-M Popescu, D Krzisnik, M Hocevar, M Humar, M-C Popescu