bn:02108533n
Noun Concept
Categories: Name reactions, Food chemistry, Articles with short description
EN
Maillard reaction
EN
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Wikipedia
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EN
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives 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)
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