Maillard reaction - Wikipedia
网页The Maillard reaction (/ maɪˈjɑːr / my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods ...
美拉德反应 - 维基百科，自由的百科全书
网页美拉德反应[註 1] （英語： Maillard reaction， 英語發音： /maɪˈjɑr/ ( 聆聽) my-YAR； 法语发音： [majaʁ]），又称 梅纳反应 、 梅拉德反应 、 羰胺反应，是广泛分布于 食品工业 的 非酶褐变 反应，指的是 食物 中的 还原糖 （碳水化合物）与 氨基酸 ／ 蛋白质 在常温 ...
美拉德反应 - 百度百科
网页Maillard产物含量少且极不稳定，各种先进的现代分析表征手段的引入对其形成机理、成分、分子结构乃至效用和性质的研究起了重要的作用。
An Introduction to the Maillard Reaction: The Science of Browning ...
网页2023年5月13日 · If you're a regular reader of Serious Eats, you've definitely seen us refer to the Maillard reaction time and again. That's because the Maillard reaction is responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust.
Maillard Reaction - Science Notes and Projects
网页2023年8月20日 · The Maillard reaction is a set of chemical reactions between amino acids and reducing sugars that browns food. Named after the French chemist Louis-Camille Maillard, who first described it in the early 20th century, this non-enzymatic browning reaction is responsible for the flavors, aromas, and …
What is the Maillard Reaction? - Mechanism with Examples and …
网页The Maillard response is defined as the reaction between a diminishing sugar and an amino group and their subsequent interactions. It is also responsible for the development of carcinogens and might, by reducing the concentration of essential amino acids, also decrease the nutritious content of foods. Q7.
Maillard Reaction Explained: What Is the Maillard Reaction?
网页2022年2月1日 · The appetizing brown color and pleasing aroma compounds of certain cooked foods come from a phenomenon known as the Maillard reaction. Learn more about this chemical reaction and how it can enhance the flavors of some favorite foods.
Food Chemistry – The Maillard Reaction - Compound Interest
网页2015年1月27日 · The Maillard reaction takes its name from French chemist Louis-Camille Maillard, who originally described the reaction between amino acids and sugars in 1912. His study did not offer much in the way of analysis on the reaction’s impact on flavour and aroma in cooking, however; it was not until the 1950s that its mechanisms and culinary ...
What is the Maillard reaction? - BBC Science Focus Magazine
网页What is the Maillard reaction? - BBC Science Focus Magazine
The Maillard Reaction - Springer
网页2018年11月28日 · The Maillard reaction, named after the French chemist Louis-Camille Maillard who discovered it in 1912, is a non-enzymatic reaction that takes place between an available amino group and a carbonyl-containing moiety [1, 2]. The Maillard reaction spontaneously takes place in food in the presence of heat, wherein the …