Maillard reaction
Mail·lard reaction
noun \mə-ˈlärd-, -ˈyär-\Definition of MAILLARD REACTION
: a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread)
Origin of MAILLARD REACTION
Louis-Camille Maillard †1936 French biochemist
First Known Use: 1929
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