FA-CP-5 Maillard Reaction

  • Author: 
    Dr. Carsten Pedersen
  • Level:
  • Study time:
    0:55 hours
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Course overview
This course gives a overview of Maillard reaction, which is key element in relation to nutritional value of food and feed ingredient that have undergone a heat process. As Maillard Reaction will reduce the content of Lysine, which is essential amino acid.
  • Video time: 0:55
  • Exams: No

Dr. Carsten Pedersen

Content Provider and editor at FarmingAcademy.
About Carsten
Head Editor and content provider at FarmingAcademy. Born in Denmark in 1968. Ph.D. in Animal Science from The University of Copenhagen, Life Science in 2001.