| 词汇 | maillard-reaction |
| 释义 | Maillard reaction noun[ C ] food & drink specializeduk /ˈmeɪ.ɑːd riˌæk.ʃən/ us /ˌmaɪ.jɑːrd riˈæk.ʃən/ a chemical reaction that happens when some foods are cooked, which makes the food go brown and gives it a particular flavour: The process of searing the meat enhances flavours via the Maillard reaction. The Maillard Reaction is essentially a chemical reaction between an amino acid and a sugar. Frying or grilling causes a reaction on the surface of the meat, referred to as the Maillard reaction. A brief burst of very high heat is needed to drive the Maillard reactions that create the colour and flavour at the food surface. Physical & chemical processes absorbable absorptive absorptive capacity absorptivity acidification endothermic reaction excitability excitation excite exergonic exothermic exothermic reaction impregnate reabsorb react reboil recondense redox scald vaporize |
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