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bn:02108533n
Noun Concept
Categories: Food chemistry, Articles with short description, Name reactions
EN
Maillard reaction  Mailiard reaction  Maillard browning  Maillard reactions  Mallard reaction
EN
The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Wikipedia
Definitions
Relations
Sources
EN
The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Wikipedia
Chemical reaction occurring when baking Wikidata
The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking. Wiktionary
Condensation reaction of an amino acid. Wiktionary (translation)
IS A
name reaction
HAS KIND
glycation
DISCOVERER OR INVENTOR
Louis Camille Maillard
FACET OF
cooking
HAS CONTRIBUTING FACTOR
amino acid
reducing sugar
NAMED AFTER
Louis Camille Maillard
Wikipedia
EN
Maillard reaction
Wikidata
EN
Maillard reaction
Wiktionary
EN
Maillard reaction
Wikipedia Redirections
EN
Mailiard reaction, Maillard browning, Maillard Reaction, Maillard reactions, Mallard reaction, Malliard reaction

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