noun
browning reaction
Technical term in food chemistry and biochemistry for the non-enzymatic browning that occurs when foods are heated or stored, such as the Maillard reaction and caramelization.
褐変反応は、食品の加熱や長期保存によって起こる。
The browning reaction occurs when food is heated or stored for a long time.
パンが焼けるときの褐変反応は、メイラード反応が主な原因だ。
The browning reaction when bread is baked is mainly caused by the Maillard reaction.