Hint | Food | ¸À°úÇâ | Diet | Health | ºÒ·®Áö½Ä | ÀÚ¿¬°úÇÐ | My Book | À¯Æ©ºê | Frims | ¿ø ·á | Á¦ Ç° | Update | Site |
±âÈ£¼º ¡í °æ½Ãº¯È, ¿º¯È °í±âÇâ À°Çâ meat flavor °¡¿ ¹ÝÀÀ - Ä«¶ó¸á¹ÝÀÀ Caramelization - ¸¶À̾߸£ ¹ÝÀÀ Maillard - ¹ÝÀÀÇâ , ÈÆ¿¬ Smoking Çâ - Ä¿ÇÇ ·Î½ºÆÃÇâ - °í±âÇâ Figure 1. Schematic illustration of volatile compounds generated by the Maillard reaction between sugars and amino acids; heat degradation of lipids and thiamin, ∗ refers to Strecker's degradation. Source: Bertrand, E., El Boustany, P., Faulds, C.B., Berdagué, J.-L., 2018. The maillard reaction in food: an introduction. |
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