A crunchy topping is a great way to upgrade a wide variety of dishes. For fried rice, this is the crispy finish you need for ...

Deep fried food gets a bad rap ... Without wanting to get too deep into the science, the Maillard reaction is a chemical reaction that occurs under heat only when temperatures reach 140–165 ...

Hasegawa USA, said. Maillard reactions are chemical processes involving amino acids and reducing sugars to produce mealnoidins – the chemical that provides browned foods their flavors.

The chemical reaction that causes this is known as the Maillard Reaction. This is the same chemical reaction that ‘browns’ food and affects ... in crispy chips and fried products, the EFSA ...

Dr Sharma’s take: “The golden-brown layer on fried foods is the Maillard reaction. Air fryers produce less acrylamide than deep fryers since they use lower temperatures.” A study in Food ...