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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

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

Better Cooking with Science: The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science. ~Alton Brown http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html

Better Cooking with Science: The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science. ~Alton Brown http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html

The Chemistry of Pizza | IFLScience

The Chemistry of Pizza | IFLScience

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.

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.

Caramel candy recipes, in contrast, cook sugar with milk or butter at lower temperatures. The resultant browning and deepening of flavors is not caramelization, but a related effect known as the Maillard reaction.

Caramel candy recipes, in contrast, cook sugar with milk or butter at lower temperatures. The resultant browning and deepening of flavors is not caramelization, but a related effect known as the Maillard reaction.

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

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

Maximizing Food Flavor by Speeding Up the Maillard Reaction » Khymos

Maximizing Food Flavor by Speeding Up the Maillard Reaction » Khymos

Science is LARGE! This was the case with the Maillard Reaction. There were probes into why things happen, but in the end it took lots of conversations and learning A LOT of chemistry. I had never heard of the Maillard Reaction before working on this… I imagined it as something French and, because of the word “reaction” and in the context of cooking, involving some heat.

Science is LARGE! This was the case with the Maillard Reaction. There were probes into why things happen, but in the end it took lots of conversations and learning A LOT of chemistry. I had never heard of the Maillard Reaction before working on this… I imagined it as something French and, because of the word “reaction” and in the context of cooking, involving some heat.

The Maillard Reaction Explained: Great for the visual learner

The Maillard Reaction Explained: Great for the visual learner

Food Chemistry - The Maillard Reaction

Food Chemistry - The Maillard Reaction