褐かっ変ぺん反はん応のう

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.

• 褐かっ変ぺん反はん応のうは、食しょく品ひんの加か熱ねつや長ちょう期き保ほ存ぞんによって起おこる。

  The browning reaction occurs when food is heated or stored for a long time.

• パンが焼やけるときの褐かっ変ぺん反はん応のうは、メイラード反はん応のうが主おもな原げん因いんだ。

  The browning reaction when bread is baked is mainly caused by the Maillard reaction.