Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2002-12-12T00:00:00Z
skos:notation: 28456
DEFINITION
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Enzimatik olmayan esmerleşme tepkimelerinin (Mailard) son ürünü olarak oluşan kahverengi, yüksek molekül ağırlıklı bir pigment.
(tr)Source: http://www.tubaterim.gov.tr/
Created: 12/20/19
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Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity.
(en)Source: https://en.wikipedia.org/wiki/Melanoidin
Created: 12/20/19
BROADER CONCEPT
- خضاب (ar)
- مركبات حلقية غير متجانسة (ar)
PRODUCT OF
- تفاعل ميلارد (ar)
IN OTHER LANGUAGES
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Chinese
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Czech
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English
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French
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German
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Hindi
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melanoidin
Created: 2006-12-06T00:00:00Z
Last modified: 2019-12-20T12:47:47.825+01:00
skos:notation: 28456
Hungarian
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Italian
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Japanese
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Lao
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Persian
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Polish
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Portuguese
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Romanian
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Russian
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Slovak
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Spanish
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Swahili
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Thai
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melanoidin
Created: 2006-12-06T00:00:00Z
Last modified: 2019-12-20T12:47:47.825+01:00
skos:notation: 28456
Turkish
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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_28456
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