Maillard reaction - Wikipedia
网页The Maillard reaction is a chemical reaction between amino acids and reducing sugars that produces browned food and flavor compounds. Learn about its history, mechanism, products, applications, and risks in cooking, food, and archaeology.
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/ my-YAR ；法语发音： ），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／蛋白质在常温或加热时发生的一系列 ...
美拉德反应 - 百度百科
网页Maillard反应能赋予食品独特的风味和色泽，所以，Maillard反应成为食品研究的热点，是一项与现代食品工业密不可分的技术。 在食品烘焙、咖啡加工、肉类加工、香精生产、制酒酿造等领域广泛应用。
An Introduction to the Maillard Reaction: The Science of Browning ...
网页2023年5月13日 · Learn how the Maillard reaction transforms proteins and sugars into complex flavors, aromas, and colors when heat and moisture are applied. Discover the variables that affect the reaction and how to use it to your advantage in the kitchen.
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 reaction is an organic chemical reaction in which reducing sugars react with amino acids to form a complex mixture of compounds. This reaction is responsible for the characteristic flavour and aroma of browned food. The Maillard reaction is named after the French chemist Louis Camille Maillard.
Control of Maillard Reactions in Foods: Strategies and Chemical ...
网页2017年5月23日 · Maillard reactions affect multiple food quality parameters, including organoleptic properties, color, and protein functionality. Unique aroma profiles are developed dependent on temperature–time profiles used during food processing as reviewed by Ames.
Food Chemistry – The Maillard Reaction - Compound Interest
网页2015年1月27日 · Learn about the Maillard reaction, a non-enzymatic browning process that produces flavours and aromas in cooked foods. Find out how it works, what products it forms, and what factors affect it.
The Maillard Reaction - SpringerLink
网页2018年11月28日 · Learn about the non-enzymatic reaction between amino groups and carbonyl groups that affects food flavor, aroma, functionality, and nutrition. Explore the chemistry, stages, products, and applications of the Maillard reaction in food science.
What is the Maillard reaction? - BBC Science Focus Magazine
网页What is the Maillard reaction? - BBC Science Focus Magazine
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