noun A type of non-enzymatic browning reaction that typically occurs when foods are cooked at high temperatures
The Maillard reaction is a non-enzymatic reaction that occurs between amino acids and reducing sugars, resulting in the browning of food products.
In cooking, the Maillard reaction is crucial for creating the flavorful crust on seared meats and baked goods.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor and color.
Understanding the Maillard reaction is important in studying the formation of advanced glycation end products (AGEs) in the human body.
The Maillard reaction can affect the nutritional quality of food by altering the digestibility and bioavailability of certain nutrients.
Chefs use the Maillard reaction to create flavorful crusts on meats and vegetables by browning them at high temperatures.
Food scientists study the Maillard reaction to understand the flavor and color changes that occur during cooking and processing of food products.
Nutritionists consider the Maillard reaction when advising on healthy cooking methods to minimize the formation of potentially harmful compounds.
Culinary researchers explore the Maillard reaction to develop new cooking techniques and recipes that enhance the taste and appearance of food.