Maillard (Reactions from): locut. The Maillard reactions are the set of chemical reactions discovered in 1912 by Louis Camille Maillard and which are important in many food transformations because they contribute to bringing color and taste to food. The Maillard reactions are involved in the formation of the crust of bread, roasts, or give the taste of roasted coffee. In food chemistry, the Maillard reaction, or Maillard reactions (because ...
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