11 junio 2015
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread. When proteins and sugars are mixed together and heated, new chemical compounds are formed. Some are responsible for new flavors and some, according to a new study may protect us against cardiovascular disease.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/jXQCkHlMffM/150611144053.htm
