How Ph Effects The Maillard Reaction Experiment скачать в хорошем качестве

How Ph Effects The Maillard Reaction Experiment

The Maillard reaction is a non-enzymic reaction between amino acids, reducing sugars, and heat. The Maillard reaction is the reason food turns brown when cooked. Like chicken, bread, cookies, and even vegetables. The Maillard reaction is also why a seared steak tastes better than a boiled one. Amino acids can break down into thousands of compounds that give off aromas and flavors. Check out my google site for an in-depth breakdown of the Maillard reaction, and the experiment we do in this video. Google Site: https://sites.google.com/pcc.edu/the-maill... Thumbnail: Photo by Wilhelm Gunkel on Unsplash Music 🎵: Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/... Artist: http://incompetech.com/