Statements (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:chemical_compound
|
| gptkbp:affects |
aroma of food
color of food nutritional value of food taste of food |
| gptkbp:canBeAcceleratedBy |
high temperature
alkaline pH |
| gptkbp:cause |
formation of advanced glycation end-products (AGEs)
loss of essential amino acids |
| gptkbp:discoveredBy |
Louis-Camille Maillard
|
| gptkbp:discoveredIn |
1912
|
| gptkbp:distinctFrom |
caramelization
enzymatic browning |
| gptkbp:hasHealthImplications |
AGEs formation
acrylamide formation |
| https://www.w3.org/2000/01/rdf-schema#label |
Maillard reaction
|
| gptkbp:importantFor |
food science
cooking |
| gptkbp:inhibitedBy |
low temperature
acidic pH |
| gptkbp:involves |
condensation reaction
complex chemical pathways |
| gptkbp:isNonEnzymatic |
true
|
| gptkbp:namedAfter |
French chemist
Louis-Camille Maillard |
| gptkbp:occursAtTemperatureAbove |
140°C
|
| gptkbp:produces |
gptkb:acrylamide
flavor compounds brown pigments melanoidins |
| gptkbp:relatedTo |
gptkb:dessert
baking food industry beer brewing processed foods meat processing dairy processing coffee roasting |
| gptkbp:requires |
heat
|
| gptkbp:responsibleFor |
browning of bread crust
browning of grilled meat browning of roasted coffee flavor of roasted nuts flavor of seared steak |
| gptkbp:studiedIn |
food chemistry
|
| gptkbp:usedBetween |
amino acids
reducing sugars |
| gptkbp:bfsParent |
gptkb:Molecular_gastronomy
|
| gptkbp:bfsLayer |
5
|