BDAS

Science | Malliard Reaction

A simplified definition would run as follows: in food chemistry, any heating steps involving the presence of sugars and amino compounds (ammonia, amino acids, proteins or polypeptides) lead to the complex reactions originally demonstrated by Louis-Camille Maillard (1878-1936) ca. 1912. Maillard demonstrated to scientists at the French Academy the formation of a yellowish-brown colored liquid,…

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