Maillard reaction


Maillard reaction
Mail·lard reaction mə-'lärd-, -'yär- n a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread)
Mail·lard mȧ-yȧr Louis Camille (1878-1936)
French biochemist. Maillard first observed the reaction that now bears his name in 1912.

Medical dictionary. 2011.

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  • Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac …   Wikipedia

  • Maillard reaction — noun Etymology: Louis Camille Maillard died 1936 French biochemist Date: 1929 a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread) …   New Collegiate Dictionary

  • maillard reaction — məˈlärd| , ˈyär| noun Usage: usually capitalized M Etymology: after Louis Camille Maillard died 1936 French biochemist : a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as… …   Useful english dictionary

  • Maillard reaction — browning (discolouration of fish, especially of dried or canned products, caused by a deteriorative reaction between amino groups of proteins and carbonyl groups of sugars during storage. There are also flavour changes and loss of some nutritive… …   Dictionary of ichthyology

  • Maillard reaction — noun The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments melanoidins; one of the causes of browning during cooking …   Wiktionary

  • Maillard — Cette page d’homonymie répertorie les différents sujets et articles partageant un même nom.  Pour l’article homophone, voir Maillart. Patronyme Maillard est un nom de famille notamment porté par : Jean Colin Maillard (Xe …   Wikipédia en Français

  • Maillard-Reaktion — Durch die Maillard Reaktion gebräuntes Schweinefleisch Bei der Herstellung von …   Deutsch Wikipedia

  • Maillard — This article is about an automobile. For the chemical reaction, see Maillard reaction, named for Louis Camille Maillard. The Maillard was a French automobile manufactured from 1900 until around 1903. Two models, a 6 hp and a 10 hp, were… …   Wikipedia

  • Reaction de Maillard — Réaction de Maillard Les réactions de Maillard sont les réactions chimiques que l on peut observer lors de la cuisson d un aliment. Sommaire 1 Historique 2 Apports de cette découverte 3 Mécanismes de la réaction de Maillard …   Wikipédia en Français

  • Réaction de Maillard — Les réactions de Maillard sont les réactions chimiques que l on peut observer lors de la cuisson d un aliment. Sommaire 1 Historique 2 Apports de cette découverte 3 Mécanismes de la réaction de Maillard …   Wikipédia en Français