Maillard Reaction
Concept
chemical reaction occurring when roasting, baking, or frying
Mentioned in 2 videos
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Videos Mentioning Maillard Reaction
#14 – Robert Lustig, M.D., M.S.L.: fructose, processed food, NAFLD, and changing the food system
Peter Attia MD
A chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor and color, also implicated in aging and damage to proteins.
How Food Choices Shape Memory, Cognition & Cravings | Dr. Scott Kanoski
Andrew Huberman
A chemical reaction that occurs when food is heat-treated, enhancing flavor but also producing Advanced Glycation End-products (AGEs).