11 Sep 2015
This month, the International Maillard Reaction Society held the 12th International Symposium on the Maillard Reaction, where numerous scientists, professors and researchers presented new information relevant to the Maillard Reaction.
The Maillard Reaction is the chemical reaction between amino acids and reduced sugars that gives browned foods their flavor. It is what turns bread into toast, what makes marshmallows s’more-worthy. The delicious and seemingly harmless Maillard Reaction is a step in the formation of AGEs.