Maillard reaction (1912)

Layer 2 — Chemistryin the food-chemistry subtree

L Maillard 1912 amino-acid + reducing-sugar non-enzymatic browning; Hodge 1953 mechanism: Schiff base -> Amadori -> melanoidins; flavor + color in baking + roasting.

Related concepts

Arrhenius slope: d(ln k)/d(1/T) = −E_a/k_B (exact)
Boltzmann entropy formula

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