Maillard reaction

A reaction, usually involving heat, wherein amino acids (the building blocks of proteins) react with reducing sugars (all моносахариды, such as fructose and glucose and some disaccharides, but not sucrose) to form a brown colour and many aromatic compounds

Glossary Term & Definition Glossary Index

Access Our Online Courses
And Premium Content Now!

With a monthly subscription to BH Education, you’ll get access to
12 online courses, 600+ lessons, 200+ videos, powerful apps, online
calculators and lots more, to make online learning easy.

Subscribe From Only $15,-/Monthly
14 day free trial! No commitment required! You can cancel any time!

You have Successfully Subscribed!