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Hodge J E. Dehydrated foods: chemistry of browning reactions in model systems. J. Agr. Food Chem. 1:928-43, 1953

Theories of browning reactions, including carbonyl-amino, caramelization, and oxidative types, are integrated in review. A unified mechanism for browning in sugaramine systems is presented, wherein sugaramine condensation, the Amadori rearrangement, sugar dehydration by β-elimination reactions, and reductone formation are shown to be important intermediary reactions leading to the production of brown pigments in cooked and dehydrated foods. [The SCI indicates that this paper has been cited over 155 times since 1961.]