Maillard Reaction
"Maillard Reaction" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
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.
| Descriptor ID |
D015416
|
| MeSH Number(s) |
G02.149.465.500 G02.607.750.500
|
| Concept/Terms |
Food Browning- Food Browning
- Browning, Food
- Brownings, Food
- Food Brownings
Browning Reaction- Browning Reaction
- Browning Reactions
- Reaction, Browning
- Reactions, Browning
|
Below are MeSH descriptors whose meaning is more general than "Maillard Reaction".
Below are MeSH descriptors whose meaning is more specific than "Maillard Reaction".
This graph shows the total number of publications written about "Maillard Reaction" by people in UAMS Profiles by year, and whether "Maillard Reaction" was a major or minor topic of these publications.
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Below are the most recent publications written about "Maillard Reaction" by people in Profiles over the past ten years.