Maillard reaction
English
Etymology
From Louis Camille Maillard, French physician and chemist, 1912.
Pronunciation
Noun
Maillard reaction (plural Maillard reactions)
- (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. [from 1910s]
Translations
condensation reaction of an amino acid
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Further reading
Maillard reaction on Wikipedia.Wikipedia