Physiological and safety aspects of Maillard browning of foods

Prog Food Nutr Sci. 1981;5(1-6):243-56.
No abstract available

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.
  • Review

MeSH terms

  • Animals
  • Body Weight / drug effects
  • Chemical Phenomena
  • Chemistry
  • Dietary Proteins / adverse effects
  • Dietary Proteins / standards*
  • Female
  • Food / adverse effects
  • Food / standards*
  • Food Handling / standards*
  • Hot Temperature
  • Male
  • Mutagenicity Tests
  • Nutritive Value
  • Organ Size
  • Ovalbumin / adverse effects
  • Ovalbumin / pharmacology
  • Rats
  • Sex Factors

Substances

  • Dietary Proteins
  • Ovalbumin