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non-enzymatic browning




food component enzymic modification


enzymatic browning


Maillard reaction


Non-Enzymatic Browning Experts

The following experts are available as non-enzymatic browning consultants and non-enzymatic browning expert witnesses.  ORC experts are peer-recommended authorities who have been carefully selected and rigorously screened.
    Definition:  Non-Enzymatic Browning - Browning that is caused by heat degradation of sugars (caramelization), or by the reaction between reducing sugars and a free amino group, usually of an amino acid or protein. Non-enzymatic browning is commonly found in food materials, and the rate of browning increases rapidly with a rise in temperature and with a rise in pH above 6.8.

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Expert in Maillard Reaction; Flavor Analysis
Maillard reaction; non-enzymatic browning; reaction flavor. Expert has studied the interaction of amino acids or proteins with reducing sugars which results in a prominent chemical reaction that occurs during thermal processing of foods. See full profile

QC, Canada

Expert in Flavor Chemistry, Aromas
Flavor analysis; flavor chemistry. Expert has more than 25 years of experience providing flavor analysis to major food companies. He is proficient in developing and applying methods of analysis for aromatic compounds in food flavors such as coffee, ... See full profile

New York (NY), USA


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