Talk:Non-enzymatic browning

Proposed merger
The article on Nonenzimatic browning has a mis-spelled title and is not good, but mentions four types as opposed to two in this article. I propose that it be merged into this one. Please will a knowlegable person verify the information before adding it? Discuss.

Copied text from Nonenzimatic browning
Here is the text from the other article, so it may be added to this one if it is found to be accurate:
 * There are four kinds of nonenzimatic browning:


 * 1) reaction of carbonil groups & amino compound (Namiki 1988)
 * 2) caramelization ar pyrolysis (Wedzicha 1984)
 * 3) ascorbic acid browning. The ascorbic acid descomposes changing the colour (J.Salvador 1982)
 * 4) lipid browning. Deterioration of glyceride components followed by polimerisation (Wedzicha 1984)

I'm putting the other one up for deletion. --Howdybob 07:08, 9 June 2006 (UTC)

It has now been deleted. --Howdybob 21:01, 16 June 2006 (UTC)