Canadian Medical Guide > Physical Sciences > Natural Sciences > Chemistry > Chemistry, Agricultural > Maillard Reaction Terms and Definitions

Maillard Reaction

Medical Definition:	One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.
Also Called:	Food Browning,Browning Reaction
Previously Indexed:	Chemistry (1966-1988)

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