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</topic><topic id="https://vocabulario.abcd.usp.br/pt-br/?tema=82794"><instanceOf><topicRef xlink:href="#term"/></instanceOf><baseName><baseNameString>REAÇÃO DE MAILLARD</baseNameString></baseName>  <occurrence>    <instanceOf>      <topicRef xlink:href="#scope-note"/>    </instanceOf><baseName><baseNameString><![CDATA[ Reação de um grupo de reações não enzimáticas em que aldeídos, cetonas, ou açúcares redutores reagem com aminoácidos, peptídeos ou proteínas. Reações de escurecimento (browning) dos alimentos como as que ocorrem no preparo de carnes, e também nas reações de deterioração dos alimentos, (resultando na diminuição do valor nutricional e nas mudanças de cor) são atribuídas a esse tipo de reação. A reação de Maillard é estudada por cientistas nos campos de agricultura, alimentos, nutrição e química de carboidratos. <p>Fonte: DeCS server. Disponível em: http://decs.bvs.br.<p> ]]></baseNameString></baseName>  </occurrence></topic>  <association>    <instanceOf>      <topicRef xlink:href="#broader-narrower"/>    </instanceOf>    <member>      <roleSpec>  <topicRef xlink:href="#narrower"/>      </roleSpec>      <topicRef xlink:href="#https://vocabulario.abcd.usp.br/pt-br/?tema=82794"/>    </member>    <member>      <roleSpec>  <topicRef xlink:href="#broader"/>      </roleSpec>      <topicRef xlink:href="#https://vocabulario.abcd.usp.br/pt-br/?tema=82011"/>    </member>  </association></topicMap>