Definition of Maillard in English:

Maillard

nounˈmeɪlɑːdˈmʌɪɑː(d)

Chemistry

Attributive, especially in "Maillard reaction". Designating or relating to a reaction between reducing sugars and proteins or amino acids which yields brown-coloured products and occurs naturally when certain foods are stored or heated.

Origin

1930s; earliest use found in Industrial and Engineering Chemistry. From the name of Louis CamilleMaillard, French chemist, who described the reaction in a series of papers dating from 1912.

Definition of Maillard in US English:

Maillard

noun

Chemistry

Attributive, especially in "Maillard reaction". Designating or relating to a reaction between reducing sugars and proteins or amino acids which yields brown-coloured products and occurs naturally when certain foods are stored or heated.

Origin

1930s; earliest use found in Industrial and Engineering Chemistry. From the name of Louis CamilleMaillard, French chemist, who described the reaction in a series of papers dating from 1912.

单词	Maillard
释义	Definition of Maillard in English: Maillard nounˈmeɪlɑːdˈmʌɪɑː(d) Chemistry Attributive, especially in "Maillard reaction". Designating or relating to a reaction between reducing sugars and proteins or amino acids which yields brown-coloured products and occurs naturally when certain foods are stored or heated. Origin 1930s; earliest use found in Industrial and Engineering Chemistry. From the name of Louis CamilleMaillard, French chemist, who described the reaction in a series of papers dating from 1912. Definition of Maillard in US English: Maillard noun Chemistry Attributive, especially in "Maillard reaction". Designating or relating to a reaction between reducing sugars and proteins or amino acids which yields brown-coloured products and occurs naturally when certain foods are stored or heated. Origin 1930s; earliest use found in Industrial and Engineering Chemistry. From the name of Louis CamilleMaillard, French chemist, who described the reaction in a series of papers dating from 1912.
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