Medical Dictionary
Main Entry:
Mail·lard reaction Pronunciation:
m&-'lärd-, -'yär- Function:
noun : a nonenzymatic reaction between sugars and proteinsthat occurs upon heating and that produces browning of some foods (as meat and bread)
Mailálard /mo-yor/,
Louis Camille (1878–1936), French biochemist. Maillardfirst observed the reaction that now bears his name in 1912.
