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Maillard: The Most Delicious Chemical Reaction In The World

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 Cooking   |   Fine Arts   |   Biology   |   Chemistry   |   Science
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Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking.

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LA Funk by Cragkeys

Producer:
Elaine Seward

Writer:
Doug Dollemore

Executive Producer:
Adam Dylewski

Scientific consultants:
Martin Lersch, Ph.D.
Darcy Gentleman, Ph.D.

Sources
https://books.google.com/books?id=5crR45Nf-GMC&pg=PA91&lpg=PA91&dq=Martin+Lersch+maillard+reaction&source=bl&ots=KPu4M8zpO1&sig=JFEikpSlOPqmxNEgFyIG_-hxRi8&hl=en&sa=X&ved=0ahUKEwij8KD-warMAhUEWz4KHV6SAHEQ6AEILzAD#v=onepage&q=Martin%20Lersch%20maillard%20reaction&f=false
http://pubs.acs.org/doi/full/10.1021/cr900105w
http://web.mnstate.edu/provost/BCBT100%20Browning.pdf
http://depa.fquim.unam.mx/amyd/archivero/ARTICULOGRUPO4_25523.pdf
http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html
https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwj-3c_H0qrMAhXFWD4KHadcCGQQFgggMAA&url=http%3A%2F%2Fwww.acs.org%2Fcontent%2Fdam%2Facsorg%2Feducation%2Fresources%2Fhighschool%2Fchemmatters%2Farchive%2Fchemmatters-dec-2012-teachers-guide-two-better-than-one.doc&usg=AFQjCNG0ZhZ8n9VLK-4WpFj7IWs4lWVymA&sig2=qWiT11uaGugcWTw4FPQEzA
https://www.chefsteps.com/activities/mastering-the-maillard-reaction
https://oxfoodblog.wordpress.com/2012/08/17/browning-onions-and-the-maillard-reaction/
http://pubs.acs.org/doi/abs/10.1021/jf60132a003
http://pubs.acs.org/doi/abs/10.1021/jf302135k
http://healthyeating.sfgate.com/amino-acids-contained-milk-eggs-3992.html
http://www.jbc.org/content/193/1/23.full.pdf
https://www.nutrition.org/asn-blog/2011/03/protein-complementation/

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