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|Section2= |Section3= }} 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.〔''Principles of Food Chemistry'' (1999), John M. DeMan, pg 286. ISBN 0-8342-1234-X〕 Isomaltol is obtained after the Maillard reaction from an amino acid and a reducing sugar ==See also== * Maltol 抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Isomaltol」の詳細全文を読む スポンサード リンク
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