Maillard Reaction
The Maillard reaction is a chemical process that occurs when high temperatures are used to cook food, such as when grilling, roasting, or frying. This reaction creates new flavors and aromas that are integral to many favorite dishes. It also creates complexes and glucosylated compounds that are thought to be beneficial for human health. These compounds may reduce the danger of cancer, diabetes, chronic diseases, and aging. The Maillard reaction also has industrial applications, such as in the production of beer, bread, or in coffee roasting.
← Journal of Food Science and Hygiene