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Define Types of Non Enzymatic Browning Reaction?
Two major types of non enzymatic browning reaction have been recognized to occur in foods during processing.
1. Maillard Reaction: Reaction of aldehyde and ketone groups of sugars with amino compounds (mostly amino acids, peptides, proteins), independent of the presence of oxygen.
2. Caramelization: the change which occurs in polyhydroxycarbonyl compounds (sugars and sugar acids) when they are heated to high temperature independent of the presence of oxygen.
The scientist who described cells as “many little boxes” was
chimolithotrophy
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Monosaccharides are frequently known as single or simple sugars and are the easiest of all carbohydrates. That is the building blocks of all higher carbohydrates. The Monosacchari
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