Isomaltol
Jump to navigation
Jump to search
Script error: No such module "about".
Isomaltol is a natural furan obtained by the enzymatic degradation of starch. It is also a flavor component in bread crust, produced by thermal degradation (caramelization) of sugars.[1] Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugarScript error: No such module "Unsubst".
See also
References
<templatestyles src="Reflist/styles.css" />
- ↑ Principles of Food Chemistry (1999), John M. DeMan, pg 286. Template:ISBN
Script error: No such module "Check for unknown parameters".