Maillard reaction

noun Mail·lard reaction \ 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 (such as meat and bread)

Origin and Etymology of maillard reaction

Louis-Camille Maillard †1936 French biochemist


Medical Dictionary

Maillard reaction

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

medical 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

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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