Maillard reaction

EnglishEdit

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EtymologyEdit

From Louis Camille Maillard French physician and chemist

PronunciationEdit

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NounEdit

Maillard reaction (plural Maillard reactions)

  1. (organic chemistry) The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking.

TranslationsEdit

Last modified on 19 June 2013, at 23:41