Date: 29.3.2013
When we eat a toast or a roasted steak, we usually do not realise that the same kind of a chemical reaction, which is responsible for the specific taste and brown colour of these foods, takes place after the contact of skin with a self-tanning cream. The process, which is common in these two apparently completely distinct cases, is called the Maillard reaction and is of significant importance in many branches of technology, especially in the food industry.
The prerequisite for the Maillard reaction is the simultaneous presence of an amino acid and a reducing sugar. The reaction, however, does not take place at room temperature; the usually essential factor...
...read more at
Gate2Biotech - Biotechnology Portal - All Czech Biotechnology information in one place.
ISSN 1802-2685
This website is maintained by: CREOS CZ
© 2006 - 2024 South Bohemian Agency for Support to Innovative Enterprising (JAIP)
Interesting biotechnology content:
Nature Biotechnology - Biotechnology at Nature.com server.
Biotechnology events no 8 - Page 8 of our database of biotechnology events
Drug-loaded nanoparticles may prevent paralysis from spinal cord injury
Nanozyme-enabled nanodecoys: A new strategy for fighting urinary tract infections