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Browning Reaction Systems as Sources of Mutagens and Antimutagens

By Powrie, William D.

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Book Id: WPLBN0000189349
Format Type: PDF eBook
File Size: 0.5 MB
Reproduction Date: 2005

Title: Browning Reaction Systems as Sources of Mutagens and Antimutagens  
Author: Powrie, William D.
Language: English
Subject: Government publications, United Nations., United Nations. Office for Disarmament Affairs
Collections: Government Library Collection, Disarmament Documents
Publication Date:
Publisher: United Nations- Office for Disarmament Affairs (Unoda)


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Powrie, W. D. (n.d.). Browning Reaction Systems as Sources of Mutagens and Antimutagens. Retrieved from

Government Reference Publication

Excerpt: Heat treatment of food is used extensively to increase the palatability of food. Baking, roasting, broiling, and frying of food bring about the formation of flavor compounds and brown pigments. Flavor compounds, including volatile odorous substances and nonvolatile hitter material, are formed by degradation of sugars and amino acids. With some food products, brown pigments produced during heating are desirable visual attributes which convey flavor expectation.


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