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Maillard Reaction; Flavor Analysis
MAILLARD REACTION; NON-ENZYMATIC BROWNING; REACTION FLAVOR. Expert has studied the interaction of amino acids or proteins with reducing sugars which results in a prominent chemical reaction that occurs during thermal processing of foods. This reaction, known as Maillard or browning…
Organic Chemistry, Chromatography, Spectroscopy, Pesticide Analysis, Sugar Cane and Editing
Expert. Expert is an expert in organic chemistry. While working on his projects, he synthesized various organic molecules. His project on the production of bio-plastics from sugarcane biomass attracted a research grant of € 934,500 from the European Union to…
Enzyme and Protein Technology
Expert has devoted much of his career to derivatization of surfaces, development of methods for immobilization of ligands, and characterization of affinity matrices. He pioneered development of the technique of analytical affinity chromatography and has used this technique to characterize…