Medical dictionary. 2011.
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
