"Maillard browning" meaning in English

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  "lang_code": "en",
  "pos": "noun",
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          "ref": "2004, Harold McGee, chapter 14, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner",
          "text": "Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.",
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      "glosses": [
        "The formation of brown pigments as part of the Maillard reaction."
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  "word": "Maillard browning"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
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          "text": "Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.",
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        "The formation of brown pigments as part of the Maillard reaction."
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  "word": "Maillard browning"
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