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Maillard Reaction

The Maillard reaction is a form of nonenzymatic browning that results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat, and was first described by chemist Louis-Camille Maillard in 1912 while attempting to reproduce biological protein synthesis.

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20 views1 page

Maillard Reaction

The Maillard reaction is a form of nonenzymatic browning that results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat, and was first described by chemist Louis-Camille Maillard in 1912 while attempting to reproduce biological protein synthesis.

Uploaded by

anon_183990983
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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The Maillard reaction is a form of nonenzymatic browning.

It results from a chemical


reaction between an amino acid and a reducing sugar, usually requiring heat.

Vitally important in the preparation or presentation of many types of food, it is named


after chemist Louis-Camille Maillard, who first described it in 1912 while attempting to
reproduce biological protein synthesis.

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