Bailey, Milton E. Department of Food Science and Nutrition, College of Agriculture, University of Missouri, Columbia, Missouri.
- Antioxidant properties
- Undesirable aspects
- Related Primary Literature
- Additional Reading
A nonenzymatic chemical reaction involving condensation of an amino group and a reducing group, resulting in the formation of intermediates which ultimately polymerize to form brown pigments (melanoidins). It was named for the French biochemist Louis-Camille Maillard, who published initial studies of the reaction between 1912 and 1916. The reaction is of extreme importance to food chemistry, especially because of its ramifications in terms of food quality. See also: Amine; Reactive intermediates
The content above is only an excerpt.
for your institution. Subscribe
To learn more about subscribing to AccessScience, or to request a no-risk trial of this award-winning scientific reference for your institution, fill in your information and a member of our Sales Team will contact you as soon as possible.
to your librarian. Recommend
Let your librarian know about the award-winning gateway to the most trustworthy and accurate scientific information.
AccessScience provides the most accurate and trustworthy scientific information available.
Recognized as an award-winning gateway to scientific knowledge, AccessScience is an amazing online resource that contains high-quality reference material written specifically for students. Contributors include more than 9000 highly qualified scientists and 43 Nobel Prize winners.
MORE THAN 8700 articles covering all major scientific disciplines and encompassing the McGraw-Hill Encyclopedia of Science & Technology and McGraw-Hill Yearbook of Science & Technology
115,000-PLUS definitions from the McGraw-Hill Dictionary of Scientific and Technical Terms
3000 biographies of notable scientific figures
MORE THAN 19,000 downloadable images and animations illustrating key topics
ENGAGING VIDEOS highlighting the life and work of award-winning scientists
SUGGESTIONS FOR FURTHER STUDY and additional readings to guide students to deeper understanding and research
LINKS TO CITABLE LITERATURE help students expand their knowledge using primary sources of information