Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Maillard_reaction> ?p ?o }
- Maillard_reaction abstract "The Maillard reaction (/maɪˈjɑr/ my-YAR; French pronunciation: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. Seared steaks, pan-fried dumplings, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.The reaction is a form of nonenzymatic browning which typically proceeds rapidly from around 140 to 165 °C (284 to 329 °F). At higher temperatures, caramelization and subsequently pyrolysis become more pronounced.The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels), as the amino groups (RNH3+) are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, a potential occupational carcinogen called acrylamide can be formed.In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to make reaction flavors.".
- Maillard_reaction thumbnail Brioche.jpg?width=300.
- Maillard_reaction wikiPageExternalLink cooking.html.
- Maillard_reaction wikiPageExternalLink books?id=-mwUu6PL1UgC.
- Maillard_reaction wikiPageExternalLink the-maillard-reaction.
- Maillard_reaction wikiPageExternalLink 3_82.htm.
- Maillard_reaction wikiPageExternalLink maillard.htm.
- Maillard_reaction wikiPageExternalLink maillard.htm.
- Maillard_reaction wikiPageExternalLink www.imars.org.
- Maillard_reaction wikiPageExternalLink 942.
- Maillard_reaction wikiPageID "274675".
- Maillard_reaction wikiPageLength "15390".
- Maillard_reaction wikiPageOutDegree "113".
- Maillard_reaction wikiPageRevisionID "680896152".
- Maillard_reaction wikiPageWikiLink 2-Acetyl-1-pyrroline.
- Maillard_reaction wikiPageWikiLink 2-acetyl-1-pyrroline.
- Maillard_reaction wikiPageWikiLink 6-Acetyl-2,3,4,5-tetrahydropyridine.
- Maillard_reaction wikiPageWikiLink Acrylamide.
- Maillard_reaction wikiPageWikiLink Advanced_glycation_end-product.
- Maillard_reaction wikiPageWikiLink Advanced_glycation_endproduct.
- Maillard_reaction wikiPageWikiLink Alagebrium.
- Maillard_reaction wikiPageWikiLink Amadori_rearrangement.
- Maillard_reaction wikiPageWikiLink Amine.
- Maillard_reaction wikiPageWikiLink Amino.
- Maillard_reaction wikiPageWikiLink Amino_acid.
- Maillard_reaction wikiPageWikiLink Amino_acids.
- Maillard_reaction wikiPageWikiLink Artificial_flavor.
- Maillard_reaction wikiPageWikiLink Asparagine.
- Maillard_reaction wikiPageWikiLink Aspirin.
- Maillard_reaction wikiPageWikiLink Baking.
- Maillard_reaction wikiPageWikiLink Beer.
- Maillard_reaction wikiPageWikiLink Black_garlic_(food).
- Maillard_reaction wikiPageWikiLink Bread.
- Maillard_reaction wikiPageWikiLink Browning_(food_process).
- Maillard_reaction wikiPageWikiLink Browning_(partial_cooking).
- Maillard_reaction wikiPageWikiLink Bruchs_membrane.
- Maillard_reaction wikiPageWikiLink CD36.
- Maillard_reaction wikiPageWikiLink Caramel.
- Maillard_reaction wikiPageWikiLink Caramelization.
- Maillard_reaction wikiPageWikiLink Carbonyl.
- Maillard_reaction wikiPageWikiLink Carbonyl_group.
- Maillard_reaction wikiPageWikiLink Carcinogen.
- Maillard_reaction wikiPageWikiLink Cataract.
- Maillard_reaction wikiPageWikiLink Category:Food_science.
- Maillard_reaction wikiPageWikiLink Category:Name_reactions.
- Maillard_reaction wikiPageWikiLink Chemical_reaction.
- Maillard_reaction wikiPageWikiLink Chocolate.
- Maillard_reaction wikiPageWikiLink Coffee.
- Maillard_reaction wikiPageWikiLink Condensed_milk.
- Maillard_reaction wikiPageWikiLink Cornea.
- Maillard_reaction wikiPageWikiLink Deprotonate.
- Maillard_reaction wikiPageWikiLink Deprotonation.
- Maillard_reaction wikiPageWikiLink Diabetes_mellitus.
- Maillard_reaction wikiPageWikiLink Diabetic_retinopathy.
- Maillard_reaction wikiPageWikiLink Diacetyl.
- Maillard_reaction wikiPageWikiLink Dry_milk.
- Maillard_reaction wikiPageWikiLink Dulce_de_leche.
- Maillard_reaction wikiPageWikiLink Enol.
- Maillard_reaction wikiPageWikiLink Flavor.
- Maillard_reaction wikiPageWikiLink Flavoring.
- Maillard_reaction wikiPageWikiLink Flavorist.
- Maillard_reaction wikiPageWikiLink Fludeoxyglucose_(18F).
- Maillard_reaction wikiPageWikiLink Fluorodeoxyglucose.
- Maillard_reaction wikiPageWikiLink Fluorodeoxyglycosylamine.
- Maillard_reaction wikiPageWikiLink French_fries.
- Maillard_reaction wikiPageWikiLink Galectin-3.
- Maillard_reaction wikiPageWikiLink Glycosylamine.
- Maillard_reaction wikiPageWikiLink Herb.
- Maillard_reaction wikiPageWikiLink Hydrolysis.
- Maillard_reaction wikiPageWikiLink Hydrolytic.
- Maillard_reaction wikiPageWikiLink John_E._Hodge.
- Maillard_reaction wikiPageWikiLink Ketosamine.
- Maillard_reaction wikiPageWikiLink Lamina_cribrosa_sclerae.
- Maillard_reaction wikiPageWikiLink Lipid.
- Maillard_reaction wikiPageWikiLink Lipids.
- Maillard_reaction wikiPageWikiLink Liter.
- Maillard_reaction wikiPageWikiLink Litre.
- Maillard_reaction wikiPageWikiLink Louis_Camille_Maillard.
- Maillard_reaction wikiPageWikiLink Lye.
- Maillard_reaction wikiPageWikiLink Macular_degeneration.
- Maillard_reaction wikiPageWikiLink Malt.
- Maillard_reaction wikiPageWikiLink Malted_barley.
- Maillard_reaction wikiPageWikiLink Melanoidin.
- Maillard_reaction wikiPageWikiLink Methylglyoxal.
- Maillard_reaction wikiPageWikiLink Milk.
- Maillard_reaction wikiPageWikiLink Myoglobin.
- Maillard_reaction wikiPageWikiLink Nanogram.
- Maillard_reaction wikiPageWikiLink Neurodegeneration.
- Maillard_reaction wikiPageWikiLink Non-enzymatic_browning.
- Maillard_reaction wikiPageWikiLink Nucleic_acid.
- Maillard_reaction wikiPageWikiLink Nucleic_acids.
- Maillard_reaction wikiPageWikiLink Nucleophile.
- Maillard_reaction wikiPageWikiLink Nucleophilicity.
- Maillard_reaction wikiPageWikiLink Odor_detection_threshold.
- Maillard_reaction wikiPageWikiLink Odor_thresholds.
- Maillard_reaction wikiPageWikiLink Onion.
- Maillard_reaction wikiPageWikiLink Optic_disc_drusen.
- Maillard_reaction wikiPageWikiLink Orders_of_magnitude_(mass).
- Maillard_reaction wikiPageWikiLink Pandanus_amaryllifolius.
- Maillard_reaction wikiPageWikiLink Peanut.