| Maillard reaction |
A browning reaction caused by external heat wherein a sugar (glucose) and an amino acid form a complex, and this product has a role in various subsequent reactions that yield pigments and melanoidins.
출처: www.howtobrew.com/glossary.html
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| Maillard reaction |
Reaction of Amino group of Aminoacid or Peptides with Carbonyl of Reducing Sugars resulting in Schiff base
출처: www.chemi-tek.com/dic_lista.asp
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| Maillard reaction |
Sometimes called "browning reaction." A complicated series of reactions involving carbohydrates and proteins, brought about by heating or long storage, responsible for the surface browning of bakery products and meats. It often causes browning of photographs made with albumen or gelatin emulsions, and may also affect handmade paper sized with gelatin.
출처: palimpsest.stanford.edu/byorg/abbey/ap/ap04/ap04-3...
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