Maillard reaction

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Maillard reaction

A non-enzymatic heat-activated chemical reaction between sugars (especially ribose) and amino acids, which occurs in foods as they form glycosylamines and Amadori compounds. The Maillard reaction is responsible for “browning” of baked or cooked foods (e.g., bread crusts and barbecued steak), which are mutagenic by the Ames assay.

It is possible that the age-related changes in collagen are partially mediated through the Maillard reaction; it has been suggested that a similar, if not identical, reaction is involved in certain neurodegenerative diseases—e.g., Alzheimer’s, Creutzfeldt-Jakob and Parkinson’s diseases.

Maillard reaction

A chemical reaction between sugars and proteins that results in cellular damage or aging; the making of advanced glycosylation end products; the chemical deterioration of proteins during food processing or storage. Also known in nutritional science as the “browning reaction.”
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Another way to take advantage of the Maillard browning effect in making stew is by coating the meat with a bit of flour before browning.
[17.] Park CK and DH Kim Relationship between fluorescence and antioxidant activity of ethanol extracts of a Maillard browning mixture.
This edition expands on current studies and theories, and includes new information on such subjects as polyols, prebiotics and the Maillard browning reaction.
Additional evidence of the absence of free sugar monomers is the lack of Maillard browning (virtually eliminating acrylamide formation) in potatoes that were Lintonized[TM] prior to frying.
proteins, and Maillard Browning; Laboratory: Gelatin; Laboratory: Carbohydrates; Laboratory: Flour mixtures; Laboratory: Pigments; Laboratory: Pectin; Laboratory: Synthesized carbohydrate food gums; Equipment guide.
The first is Maillard browning. Maillard reactions involve reducing sugars with aldehyde or ketone-reducing groups, which react with proteins and amino acids in the 4-4.5 pH range to develop a range of brown colored compounds called melanoidins and a range of aromatic volatiles.
"Brown" flavors character is provided by processed flavors to simulate or enhance the Maillard browning reaction that occurs during baking.