The Maillard reaction is named after French chemist Louis-Camille Maillard, who discovered this in 1912, though it took for John E. Hodge a few decades later to explain how the chemistry worked.
Nov 27, 2019
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Who discovered browning?
The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution containing a sugar and an amino acid.
What country was the chemist Louis-Camille Maillard from?
Louis Camille Maillard was born on 4 February 1878 in Pont-à-Mousson, France. Maillard obtained his Masters of Science in Nancy in 1897 and his Doctor of Medicine in 1903.
What does Maillard mean in French?
Maillard Surname Meaning
French: cognate of Maillot 'big mallet'. French: from the ancient Germanic personal name Magilhard composed of the elements magil an augmented form of magin magan 'strength might' + hard 'hardy brave strong' or Madelhard from madal 'council' + hard. Compare Mayard .
Who discovered the first amino acid?
The first few amino acids were discovered in the early 1800s. In 1806, French chemists Louis-Nicolas Vauquelin and Pierre Jean Robiquet isolated a compound from asparagus that was subsequently named asparagine, the first amino acid to be discovered.
Oct 1, 2012 · “Maillard discovered the reaction, but Hodge understood it,” said Vincenzo Fogliano, a food chemist at the University of Naples, Federico II. ...
It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction ...
In 1912, Maillard began studies on amino acids and sugars, which led to his major discovery; the Maillard reaction. What is the Maillard reaction? Cooking is ...
Oct 11, 2012 · A chemist with the U.S. Department of Agriculture named John E. Hodge sorted out the chemistry in a paper published in the Journal of ...
Jun 7, 2022 · Even when the reaction was first discovered more than a century ago by Louis-Camille Maillard the process wasn't completely understood. Though ...
Louis Camille Maillard was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the ...
Mar 25, 2010 · In 1913, French chemist Louis-Camille Maillard discovered that under high heat carbon atoms from reducing sugars such as lactose, glucose and ...
Jul 9, 2014 · 1. Introduction. Louis-Camille Maillard (1878–1936) discovered in 1912, rather by chance, that mixtures of amino acids and sugars become ...
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The Maillard reaction was discovered in 1912 by Louis C. Maillard when he observed the browning phenomena with aroma formation in a heated solution.
