Maillard reaction

Etymology
, 1912.

Noun

 * 1)  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.

Translations

 * Chinese:
 * Mandarin: 美拉德反應
 * Finnish: Maillardin reaktio
 * French:
 * German: Maillard-Reaktion
 * Italian: reazione di Maillard
 * Portuguese: reação de Maillard