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Food Browning by Maillard Reaction The browning of these food stuffs is due to Maillard Reaction / Non enzymatic browningas part of his PhD thesis in the year 1912 and are therefore known as the Maillard reaction. Browning, or the Maillard reaction, creates flavor and changes the color of food, the taste and color to baked bread and even the turning of beer brown. Maillard reactions generally only begin to occur above 285°F (140°C). reaction for the characteristic aromas it produces

The browning of these food stuffs is due to Maillard Reaction creates flavor and changes the color of food generally only begin to occur above occurs between amino acids

The Chemistry of Pizza | IFLScience

Pizza tastes even better when you understand the chemistry behind it - and it also helps you work out the best toppings for your next slice.

AN EXCELLENT ARTICLE ON THE MAILLARD REACTION -- the browning of food to add flavor; how it works, why it works.  Also tips on better flavor in caramelizing onions faster using baking soda and salt in small quantities.

Is there a way to speed up the browning of onions? (Photo: Frying onion from Bigstock) An idea that struck me once was to add baking soda to browning onions. I chopped an onion, melted butter in a …

The Maillard Reaction Turns 100Scientists celebrate the centennial of a reaction that makes cooked food tasty, but also produces worrisome molecules in our meals and bodies

Louis Camille Maillard (February 1878 – May was a French physician and chemist. The Maillard chemical reaction is named after him.

Maximizing Food Flavor by Speeding Up the Maillard Reaction » Khymos

Maximizing Food Flavor by Speeding Up the Maillard Reaction - Adding baking soda increases the speed of browning onions and sweetens their taste. Read this pin for the explanation of why?

Food Chemistry - The Maillard Reaction

There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction.