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Definition of Maillard reaction
1. Noun. (organic chemistry) 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. ¹
¹ Source: wiktionary.com
Medical Definition of Maillard reaction
1. 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 colour changes, are attributed to this reaction type. The maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields. (12 Dec 1998)
Lexicographical Neighbors of Maillard Reaction
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