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Maillard reaction

   Also found in: Wikipedia 0.01 sec.
Maillard reaction [mī′yär rē‚ak·shən]
(biochemistry)
A reaction in which the amino group in an amino acid tends to form condensation products with aldehydes; believed to cause the Browning reaction when an amino acid and a sugar coexist, evolving a characteristic flavor useful in food preparations.


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The Maillard reaction is the browning caused by chemical reactions between residual reducing sugars and amino acids during heating of a product.
The process is quite similar to the action in the food industry commonly known as Maillard reaction.
Known also as the Maillard reaction, this is a major cause of aging and it is believed that it could also contribute to cancer.
 
 
 
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