MLchartDataset catalogue

Melanoidins

Term · Agriculture and food · MLC-T-AGR-003996

Dark-colored polymers formed through the Maillard reaction by the combination of reducing sugars and amino acids heated at high temperature.

Table 1. Record
IdentifierMLC-T-AGR-003996
FieldAgriculture and food
SubjectFields of Study
Synonymsmelanoidin polymers
ReferencesNAL Agricultural Thesaurus and Glossary (CC BY 4.0)
See alsoPolymers
TranslationsSpanish: melanoidinas
Record as JSON 
{
  "id": "MLC-T-AGR-003996",
  "term": "Melanoidins",
  "field": "Agriculture and food",
  "definition": "Dark-colored polymers formed through the Maillard reaction by the combination of reducing sugars and amino acids heated at high temperature.",
  "synonyms": [
    "melanoidin polymers"
  ],
  "subject": "Fields of Study",
  "see_also": [
    "polymers"
  ],
  "references": [
    "NAL Agricultural Thesaurus and Glossary"
  ],
  "translations": {
    "es": "melanoidinas"
  },
  "url": "https://mlchart.com/terminology/agriculture/melanoidins/"
}

Record 3,945 of 6,798 in Agriculture and food terminology (MLC-0114). Request the full dataset.