MadSci Search Results for Maillard reaction

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Your query matched 10 files. Index searched: Area: Grade:

1. Chemistry: Re: What is the melting point of sucrose?, Jill Irvin, Staff, Food and Nutrition, Ohio State University Fri Nov 19 12:29:19 1999
2. Biochemistry: Re: What chemicals in a tomato cause an 'off-flavor' when NaOH and HCl are add?, Robert LaBudde, Staff, Food science, Least Cost Formulations, Ltd. Thu Jul 27 12:40:58 2000
3. Chemistry : Re: how does the crust form on bread?, Kent Stewart, Visiting Senior Research Fellow, Chemistry and Biochemistry, Univ. of Texas at Austin Sat Nov 8 10:07:55 1997
4. Cell Biology: Re: What happens to animal cells when they are heated to a high temperature?, Alfred Bushway, Professor of Food Science Mon Jan 29 09:29:05 2001
5. Chemistry: Re: Why do foods cook faster in oil than in water?, Ken Johnsen, MadSci Admin Tue Oct 27 22:45:25 1998
6. Chemistry: Re: Is it true that bread's nutrients are in the crust?, Elizabeth Kunkel, Faculty, Food Science and Human Nutrition, Clemson University Sun Apr 1 14:57:38 2001
7. Chemistry: Re: Why do meats turn brown when they are cooked?, Don Schaffner, Faculty, Food Science, Rutgers University Wed Dec 2 13:04:50 1998
8. Biochemistry: Re: How do Cooked Food Mutagens Work ?, Gabriel Harris, Grad student, Food Science and Technology, The Ohio State University Wed Jan 13 09:55:51 1999
9. Chemistry: Re: Why does toast taste so different from bread?, Robert LaBudde, Staff, Food science, Least Cost Formulations, Ltd. Thu Feb 22 01:33:35 2001
10. General Biology: Re: Why doesn't all meat taste the same?, Peter Bosani, Music and Science, McGill University - Continuing Education Tue Mar 18 17:50:17 2003


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