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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.
Codon Bias is the tendency for an organism or virus to make use of certain codons more than the others to encode a particular amino acid. A significant detrminant of codon bias is
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