Maillard reaction

(redirected from Maillard browning)
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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.
References in periodicals archive ?
Polyols do not have a reactive carbonyl group and thus do not contribute to Maillard browning.
Besides creating great-tasting stew, Maillard browning is responsible for numerous other rich-tasting brown coatings, from baked goods (we all love the top of the muffin, don't we ) to fried foods (who doesn't fight over the darker French fries ) to roasts (We equate a rich dark brown exterior to great taste).
Park CK and DH Kim Relationship between fluorescence and antioxidant activity of ethanol extracts of a Maillard browning mixture.
This edition expands on current studies and theories, and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction.