İçindekiler:
Food Chemistry-CHO Reactions,
important reactions of carbohydrate molecules,
oxidation reactions of sugars,
oxidation of monosaccharides,
enzymatic oxidation with glucose oxidase,
reduction reactions,
sugar alcohols,
action of alkali on sugars,
action of acids on monosaccharides,
types of browning,
non-enzymatic browning reactions,
the maillard reactions,
maillard stages,
acrylamide,
ascorbic acid oxidationbilgisayar destekli gida mühendisligi teknikleri ders notu,
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