Maillard Reaction


Browning Reaction

Browning Reactions

Browning, Food

Brownings, Food

Food Browning

Food Brownings

Reaction, Browning

Reaction, Maillard

Reactions, Browning

One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.