See Maillard reaction on Wiktionary
Download JSON data for Maillard reaction meaning in All languages combined (4.7kB)
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"ref": "2004, Harold McGee, chapter 4, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner",
"text": "If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas.",
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"The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking."
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"(organic chemistry) The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking."
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"sense": "condensation reaction of an amino acid",
"word": "美拉德反應"
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{
"code": "cmn",
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"sense": "condensation reaction of an amino acid",
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"sense": "condensation reaction of an amino acid",
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"(organic chemistry) The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking."
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"sense": "condensation reaction of an amino acid",
"word": "美拉德反應"
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{
"code": "cmn",
"lang": "Chinese Mandarin",
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"sense": "condensation reaction of an amino acid",
"word": "美拉德反应"
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{
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"sense": "condensation reaction of an amino acid",
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This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-06-23 from the enwiktionary dump dated 2024-06-20 using wiktextract (1b9bfc5 and 0136956). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
If you use this data in academic research, please cite Tatu Ylonen: Wiktextract: Wiktionary as Machine-Readable Structured Data, Proceedings of the 13th Conference on Language Resources and Evaluation (LREC), pp. 1317-1325, Marseille, 20-25 June 2022. Linking to the relevant page(s) under https://kaikki.org would also be greatly appreciated.