Dictionary   FastHealth  Email This!

  ,


Mail·lard reaction

n :  a nonenzymatic reaction between sugars and proteins that produces brownish coloration and is responsible for the browning of some foods (as in a freshly cut potato left uncooked)
 
Mail•lard, Louis Camille (1878-1936),
French biochemist. Maillard first observed the reaction that now bears his name in 1912.
 
   

 
Published under license with Merriam-Webster, Incorporated.  © 1997-2019.







               



               



St. Mary's Clearwater Valley Hospital and Clinics (Cottonwood, Idaho - Idaho County)