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)

Biographical Note for MAILLARD REACTION

Mail·lard \mȧ-yȧr\ Louis Camille (1878–1936), French biochemist. Maillard first observed the reaction that now bears his name in 1912.