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Maillard reaction

One entry found.

Main Entry: Mail·lard reaction
Pronunciation: \mə-ˈlärd-, -ˈyär-\
Function: noun
Etymology: Louis-Camille Maillard †1936 French biochemist
Date: 1929

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




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