Maillard reaction

noun

Mail·​lard reaction mə-ˈlärd- 

-ˈyär-

: a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (such as meat and bread)

Word History

Etymology

Louis-Camille Maillard †1936 French biochemist

First Known Use

1929, in the meaning defined above

Medical Definition

Maillard reaction

noun

Mail·​lard reaction mə-ˈlärd-, -ˈyär- 

: a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread)