(Dis)coloration of foods is a well-beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially is a favorite. It’s interesting because there are various chemically completely different ways to turn something brown, with the same end result: they’re brown (think old bananas, brown bread, fried steak, […] The post Food Chemistry – What is The Maillard Reaction? appeared first on FoodCrumbles .