Maillard reaction

From Fresh Dictionary

English

Etymology

From Louis Camille Maillard French physician and chemist

Noun

Maillard reaction (plural Maillard reactions)

1. ((chemistry{{#if:|, {{{2}}}{{#if:|, {{{3}}}{{#if:|, {{{4}}}{{#if:|, {{{5}}}{{#if:|, {{{6}}}{{#if:|, {{{7}}}{{#if:|, {{{8}}}{{#if:|, {{{9}}}}}}}}}}}}}}}}}}})) 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