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    Food Browning By Maillard Reaction

    The browning of these food stuffs is due to Maillard Reaction creates flavor and changes the color of food generally only begin to occur above 285°F occurs between amino acid

    worldofchemicalsmedia
    by worldofchemicalsmedia

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    Food Browning

    Via worldofchemicals.com

    The browning of these food stuffs is due to Maillard Reaction / Non enzymatic browningas part of his PhD thesis in the year 1912 and are therefore known as the Maillard reaction. Browning, or the Maillard reaction, creates flavor and changes the color of food, the taste and color to baked bread and even the turning of beer brown. Maillard reactions generally only begin to occur above 285°F (140°C)

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