Maillard reaction

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English[edit]

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Etymology[edit]

From Louis Camille Maillard French physician and chemist

Pronunciation[edit]

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Noun[edit]

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.

Translations[edit]