And the same magic happens when you make a steak.(同样的奇迹也发生在你做牛排的时候)能够衔接上文,同时引起下文“Well, that’s the magic of the Maillard reaction.(这就是美拉德反应的神奇之处)”,其中magic是关键词。故选C。 (2)题详解: 根据本段小标题“What Is The Maillard Reaction?(美拉...
Somoza V; Fogliano V.100 years of the Maillard reaction: Why our food turns brown.Journal of Agricultural and Food Chemistry.2013.197-years of the Maillard reaction:Why our food turns brown. Somoza V,Fogliano V. Journal of Agriculture . 2013...
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The Maillard reaction in food is important not just for its taste, but for two important signals: nutritious signals and harmless signals. Thenutrition signaltells us that our food is complete with protein and sugar, while the harmlesssignaltells us that the food won’t kill us. References (c...
The Maillard reaction is the name given to the set of chemical reactions betweenamino acidsand reducing sugars that causes browning of foods, such as meats, breads, cookies, and beer. The reaction is also used in sunless tanning formulas. Like caramelization, the Maillard reaction produces brownin...
Far more worrisome than an unwanted tan, however, is that erythrulose may even age your skin. As I explained in my self-tanner tutorial, erythrulose and dihydroxyacetone (DHA) darken the skin via the "Maillard reaction." Similar to caramelizing meat, this process generates free radicals and ...
When bread is toasted, it goes through a scientific process called the Maillard reaction, which has been proven to make foods taste way better. It's a chemical
In particular, the findings revealed that certain harmfulchemical compoundscalled Advanced Glycation End Products (AGEs), triggered by a process called the Maillard reaction, switch on the body's danger signals leading to an inflammatory response andchronic kidney disease, but by introducing foods conta...
Understanding a little bit of the science behind cooking can help us know what steps to take to ensure chicken thighs come out crispy every time. One important concept to delve into is theMaillard reaction. This chemical reaction, similar to caramelization, is responsible for the browning effect...
You may want to do your own research, and you should! The important thing is to go into your decision well informed, and hopefully I've provided enough information to get you headed in the right direction.