|
1 / 1
|
DeCS
|
|
 |
|
Descriptor English:
|
|
Maillard Reaction
|
|
Descriptor Spanish:
|
|
Reacción de Maillard
|
|
Descriptor Portuguese:
|
|
Reação de Maillard
|
|
Synonyms English:
|
|
Browning Reactions
Browning, Food
Brownings, Food
Food Brownings
Reaction, Browning
Reaction, Maillard
Reactions, Browning
Browning Reaction
Food Browning
|
|
Tree Number:
|
|
G02.607.522
|
|
Definition English:
|
|
One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields. |
|
History Note English:
|
|
89
|
|
Allowable Qualifiers English:
|
|
|
|
Record Number:
|
|
23749
|
|
Unique Identifier:
|
|
D015416
|
Occurrence in VHL:
|
|
|
Similar:
|
|
DeCS CID-10 SciELO LILACS LIS
|
|