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Maillard reaction

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noun Mail·lard reaction \mə-ˈlärd-, -ˈyär-\

Definition of Maillard reaction

  1. :  a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread)



Origin and Etymology of maillard reaction

Louis-Camille Maillard †1936 French biochemist


First Known Use: 1929


Medical Dictionary

Maillard reaction

play
noun Mail·lard reaction \mə-ˈlärd-, -ˈyär-\

Medical Definition of Maillard reaction

  1. :  a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread)



Biographical Note for maillard reaction

Maillard

\mȧ-yȧr\,

Louis Camille

(1878–1936), French biochemist. Maillard first observed the reaction that now bears his name in 1912.


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