Louis camille maillard biography of rory

Louis camille maillard biography of rory anderson And where does coffee get its intense flavour from? Active 3 hr 5 min. The French biochemist Louis Camille Maillard was the first to discover how chemical processes influence the aroma of roasted, baked and fried foods, and he called it the Maillard reaction, which forms the basis of practically every type of food. To reduce the development of acrylamide it is therefore important to ensure that potato products are not allowed to turn too brown.

Louis Camille Maillard

French physician and chemist

Louis Camille Maillard (my-YAR; French:[lwikamijmajaʁ]ⓘ; 4 February – 12 May ) was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the "Maillard reaction", the chemical reaction which he described in , by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.[1]

Early life

Louis Camille Maillard was born on 4 February in Pont-à-Mousson, France.

Maillard obtained his Masters of Science in Nancy in and his Doctor of Medicine in He then worked in the Chemical Division of the School of Medicine at the University of Nancy.

Louis camille maillard biography of rory Miso-glazed salmon with spinach and mushrooms. To facilitate the exchange of knowledge and ideas between these two intertwined disciplines, the inaugural Maillard Symposium was convened in Uddevalla, Sweden, in Lia nomo estis atribuita al la "Reago Maillard". Active 1 hr 20 min.

On 6 June , Maillard married Jeanne Louise Faisans.

In , he moved to Paris where he worked as head of the biological group in the Chemical Laboratory at the University of Paris. In he was appointed as a professor of biological and medical chemistry at the University of Algiers Division of Pharmacy, Academy of Medicine.[2]

Scientific contributions

In Paris, his work on physiology, in particular the metabolism of urea and kidney illnesses, led him to introduce new theories about "urogenic imperfection" and the concept of the "coefficient of Maillard" or "index of ureogenic imperfection." His ideas proved very useful in the diagnosis of kidney disorders.

In , he undertook studies of the reaction between amino acids and sugars. This work is considered one of his major contributions, and the Maillard reaction was named after him. For this variety of work he received several awards including the French Academy of Medicine award in

Final years

Maillard enrolled in the French army during the First World War, but his health was adversely affected.

After the war, Maillard abruptly left Paris in to occupy a position with the Department of Pharmacy at the Faculty of Medicine Sciences in Algiers (Algeria).

Louis camille maillard biography of rory mcilroy The Swiss Federal Food Safety and Veterinary Office also recommends observing the following basic principle when baking at home: go for gold. Honors [ edit ]. Aromatic substances are formed in the process, and these are similar to a sugary, tangy glaze — not to be confused with caramelization, although this can occur at the same time. Which foods undergo the Maillard reaction?

During this time, he ceased practically all research.

He died suddenly on May 12, , in Paris, while judging a competition for a fellowship.[2]

Honors

Maillard was named a Chevalier of the Legion of Honour on July 30, by the Minister of War. At the time, he was a Physician Major, First Class, in the Reserve of the 11th Army Corps Health Service.

This provisional title was removed on December 24, by the General Treasury of Algiers, in exchange for a final pension savings booklet. [3]

References

  1. ^Philippov, Michelle (). Fats: A Global History. London: Reaktion Books.

    Louis camille maillard biography of rory davis However, the Maillard reaction also takes places at lower temperatures. References [ edit ]. It is also essential in beer brewing , as it determines the aroma and colour of the beer. In the alkaline environment aqueous solutions with a high pH value, as in the case of lye , the sugar and protein components in the dough are much more reactive.

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  2. ^ abKAWAMURA, SINITIRO (). "Seventy Years of the Maillard Reaction". The Maillard Reaction in Foods and Nutrition, ACS Symposium Series. Vol.&#; Washington, DC. doi/bkch
  3. ^"Dossier&#;: LH//14".

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    7. Base Leonore. French National Archives. Retrieved May 27,