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The Maillard Reaction Turns 100Scientists celebrate the centennial of a reaction that makes cooked food tasty, but also produces worrisome molecules in our meals and bodies

The Maillard Reaction Turns 100Scientists celebrate the centennial of a reaction that makes cooked food tasty, but also produces worrisome molecules in our meals and bodies

There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a p…

There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a p…

Food Chemistry - The Maillard Reaction

Food Chemistry - The Maillard Reaction

Formation of Acrylamide by reaction between Asparagine and dicarbonyl compounds derived from Amadori reaction

Formation of Acrylamide by reaction between Asparagine and dicarbonyl compounds derived from Amadori reaction

LARGE Maillard Reaction (Food Science) Poster featured in Top Chef Masters - 20"x30"

LARGE Maillard Reaction (Food Science) Poster featured in Top Chef Masters - 20"x30"