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Why the Maillard Reaction Makes Everything Delicious

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Published on Jun 21, 2016

This week Reactions is taking a look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. 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.” The chemistry behind this reaction is responsible for those good smelling steaks. 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=5cr...
http://pubs.acs.org/doi/full/10.1021/...
http://web.mnstate.edu/provost/BCBT10...
http://depa.fquim.unam.mx/amyd/archiv...
http://cen.acs.org/articles/90/i40/Ma...
https://www.google.com/url?sa=t&rct=j...
https://www.chefsteps.com/activities/...
https://oxfoodblog.wordpress.com/2012...
http://pubs.acs.org/doi/abs/10.1021/j...
http://pubs.acs.org/doi/abs/10.1021/j...
http://healthyeating.sfgate.com/amino...
http://www.jbc.org/content/193/1/23.f...
https://www.nutrition.org/asn-blog/20...

Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.

Reactions is produced by the American Chemical Society.

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