TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

MAILLARD REACTION [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2013-10-28

English

Subject field(s)
  • Chemistry
  • Food Industries
DEF

A discoloration or browning of foods that occurs on heating or prolonged storage as a result of a sugar reacting with the amino group of an amino-acid or protein.

OBS

It often marks a stage in the deterioration and loss in nutritive value of the food.

French

Domaine(s)
  • Chimie
  • Industrie de l'alimentation
DEF

[...] brunissement non enzymatique des denrées alimentaires, soit à froid, mieux à chaud, par réaction entre leurs sucres réducteurs et les acides aminés de certains de leurs constituants.

Spanish

Campo(s) temático(s)
  • Química
  • Industria alimentaria
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