BROWNING REACTION
\bɹˈa͡ʊnɪŋ ɹɪˈakʃən], \bɹˈaʊnɪŋ ɹɪˈakʃən], \b_ɹ_ˈaʊ_n_ɪ_ŋ ɹ_ɪ__ˈa_k_ʃ_ə_n]\
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One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.
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