Maillard

Noun

Meaning

Maillard (uncountable)

(attributive) Maillard reaction or Maillard browning
Maillard flavour components

Examples

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

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