Noun
Maillard (uncountable)
(attributive) Maillard reaction or Maillard browning
Maillard flavour components
Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. Source: Internet
However, some reactions such as the Maillard reaction that produces "browning" and associated flavors during roasting or frying, require temperatures higher than are found in a pressure cooker. Source: Internet
However, Maillard never thought in her wildest imagination that the ‘social distancing’ required for Coronavirus meant her staying over 3,500-miles from her daughter. Source: Internet
Further more, Maillard sees immense potential in the chopper, MRO and aviation training segments of the industry. Source: Internet
Because browning ( Maillard reactions ) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Source: Internet
Chemical processes central to cooking include the Maillard reaction – a form of non-enzymatic browning involving an amino acid, a reducing sugar and heat. Source: Internet