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| Name | Why the Maillard Reaction Makes Everything Delicious |
| Video Uploader | Video From Reactions |
| Upload Date | This Video Uploaded At 21-06-2016 12:00:03 |
| Video Discription | This week Reactions is taking a look at the chemistry behind the Maillard reaction, known as the "browning reaction." Science makes your food delicious. Why does fresh, hot toast have a more complex flavor than plain bread? Why does cooking raw food in general result in mouthwatering smells and a rich taste? The answer lies with the Maillard reaction, also known as the “browning reaction.” The chemistry behind this reaction is responsible for those good smelling steaks. By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking. Find us on all these places: Subscribe! http://bit.ly/ACSReactions Facebook! http://facebook.com/ACSReactions Twitter! http://twitter.com/ACSReactions Tumblr! http://tumblr.com/ACSReactions LA Funk by Cragkeys Producer: Elaine Seward Writer: Doug Dollemore Executive Producer: Adam Dylewski Scientific consultants: Martin Lersch, Ph.D. Darcy Gentleman, Ph.D. Sources https://books.google.com/books?id=5crR45Nf-GMC&pg=PA91&lpg=PA91&dq=Martin+Lersch+maillard+reaction&source=bl&ots=KPu4M8zpO1&sig=JFEikpSlOPqmxNEgFyIG_-hxRi8&hl=en&sa=X&ved=0ahUKEwij8KD-warMAhUEWz4KHV6SAHEQ6AEILzAD#v=onepage&q=Martin%20Lersch%20maillard%20reaction&f=false http://pubs.acs.org/doi/full/10.1021/cr900105w http://web.mnstate.edu/provost/BCBT100%20Browning.pdf http://depa.fquim.unam.mx/amyd/archivero/ARTICULOGRUPO4_25523.pdf http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&ved=0ahUKEwj-3c_H0qrMAhXFWD4KHadcCGQQFgggMAA&url=http%3A%2F%2Fwww.acs.org%2Fcontent%2Fdam%2Facsorg%2Feducation%2Fresources%2Fhighschool%2Fchemmatters%2Farchive%2Fchemmatters-dec-2012-teachers-guide-two-better-than-one.doc&usg=AFQjCNG0ZhZ8n9VLK-4WpFj7IWs4lWVymA&sig2=qWiT11uaGugcWTw4FPQEzA https://www.chefsteps.com/activities/mastering-the-maillard-reaction https://oxfoodblog.wordpress.com/2012/08/17/browning-onions-and-the-maillard-reaction/ http://pubs.acs.org/doi/abs/10.1021/jf60132a003 http://pubs.acs.org/doi/abs/10.1021/jf302135k http://healthyeating.sfgate.com/amino-acids-contained-milk-eggs-3992.html http://www.jbc.org/content/193/1/23.full.pdf https://www.nutrition.org/asn-blog/2011/03/protein-complementation/ Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day. Reactions is produced by the American Chemical Society. rs1JLYXROVU |
| Category | Science & Technology |
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