Maillard reaction
chemical reaction occurring when roasting, baking, or frying
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Maillard reaction
Summary
Maillard reaction is an eponymous chemical reaction[1]. It ranks in the top 0.32% of eponymous_chemical_reaction entities by monthly Wikipedia readership (7,975 views/month, #1 of 308).[2]
Key Facts
- Maillard reaction is credited with the discovery of Louis Camille Maillard[3].
- Maillard reaction's instance of is recorded as eponymous chemical reaction[4].
- Louis Camille Maillard is named after Maillard reaction[5].
- Maillard reaction's Commons category is recorded as Maillard reaction[6].
- Maillard reaction's time of discovery or invention is recorded as 1912[7].
- Maillard reaction's facet of is recorded as cooking[8].
- Maillard reaction's has immediate cause is recorded as hot[9].
- Maillard reaction's has contributing factor is recorded as amino acid[10].
- Maillard reaction's has contributing factor is recorded as reducing sugar[11].
- Maillard reaction's has effect is recorded as advanced glycation end-product[12].
Body
Definition and Type
Maillard reaction's instance of is recorded as eponymous chemical reaction[4].
Origins
Louis Camille Maillard is named after Maillard reaction[5].
Why It Matters
Maillard reaction ranks in the top 0.32% of eponymous_chemical_reaction entities by monthly Wikipedia readership (7,975 views/month, #1 of 308).[2] It has Wikipedia articles in 29 language editions, a strong signal of global cultural recognition.[13] It is known by 31 alternative names across languages and contexts.[14]