browning reaction

[brou-ning ree-ak-shuhn]

noun

1. Cooking, Chemistry.,  Maillard reaction.

Word History and Origins

Origin of browning reaction¹

Frist recorded in 1920–25

Example Sentences

The "browning" reaction that occurs when sugar and protein interact with heat, beloved among chefs, is called the Maillard reaction.

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This is the browning reaction known as Maillard.

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When it combines with amino acids in your skin, DHA causes a browning reaction—the same type of reaction that occurs when you make toast or grill meat, explains Dr. Adam Friedman, director of dermatologic research at Montefiore-Albert Einstein College of Medicine.

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The best place to start is not with grilling meats or vegetables, but with the caramelization of sugar — a simpler form of browning reaction.

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It said its cola only contains one of the compounds cited by CSPI, and that the compound -- formed in the "browning reaction" while cooking -- is found in trace amounts in a variety of food and drinks.

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