"Maillard Reaction" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions.
- Browning Reaction
- Browning Reactions
- Reaction, Browning
- Reactions, Browning
- Food Browning
- Browning, Food
- Brownings, Food
- Food Brownings
Below are MeSH descriptors whose meaning is more general than "Maillard Reaction".
Below are MeSH descriptors whose meaning is more specific than "Maillard Reaction".
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