Maillard reaction gives browned grilled, roasted and baked food its distinctive flavour.✨

“The Maillard reaction is a complex cascade of chemical reactions, initiated by the deceptively simple condensation of an amine with a carbonyl group, often within a reducing sugar or fat breakdown product  During the course of the Maillard reaction, reactive intermediates, such as α-dicarbonyl compounds and deoxysones, are generated and lead to the production of a wide range of compounds, including polymerised brown pigments called melanoidins, furan derivatives, nitrogenous, and heterocyclic compounds. Protein cross-links form a subset of the many reaction products, and the cross-linking of food proteins by the Maillard reaction during food processing” (Fayle and Gerrard 2002, Friedman 1996a).

Let’s discuss this Sunday:

✅How does the Maillard reaction occur?

✅Is it safe for health?

✅How to decrease the level of carcinogen formed at high temperatures?

📣 Live on Instagram @lilka.sky

On Sunday, November 15

🕐 1:00 PM Ukraine, Kyiv⠀

🕖 7:00 PM Japan Tokyo⠀

🕕 6:00 AM USA, New York⠀

Find more information at https://lilkasky.com/

See you! 💮

👉 Your Lilka Sky @lilka.sky ^.~ ❤️

Tradition.Nutrition.Cuisine. ^.~ ❤

LilkaSky – https://lilkasky.com/
ETNOcook website – https://etnocook.com/
👍 Facebook – https://www.facebook.com/lilkasky/
📷 Instagram – https://www.instagram.com/lilka.sky/
✌️ Twitter – https://twitter.com/lilkasky
📩 Mail – lilia@etnocook.com