Amadori compound
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Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac … Wikipedia
Imine — An imine is a functional group or chemical compound containing a carbon–nitrogen double bond [March Jerry; (1985). Advanced Organic Chemistry reactions, mechanisms and structure (3rd ed.). New York: John Wiley Sons, inc. ISBN 0 471 85472 7] . Due … Wikipedia
Carbohydrate — Carbohydrates (from hydrates of carbon ) or saccharides (Greek σάκχαρον meaning sugar ) are the most abundant of the four major classes of biomolecules, which also include proteins, lipids and nucleic acids. They fill numerous roles in living… … Wikipedia
List of organic reactions — Well known reactions and reagents in organic chemistry include Contents: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z See also Ext … Wikipedia
Briggs-Rauscher reaction — The Briggs Rauscher Oscillating Reaction is one of a small number of known oscillating chemical reactions. It is especially well suited for demonstration purposes because of its visually striking color changes: the freshly prepared colorless… … Wikipedia
furosine — noun A compound formed by the hydrolysis of Amadori compounds in food; its level in processed foods is a measure of heat treatment … Wiktionary
