Search Results for: The Maillard Reaction

This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food i

Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques,

In 1912, Louis-Camille Maillard, a French physician and chemist, accidentally discovered the formation of yellow-brown color compounds when he heated sugars and

The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is n

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter w