Louis Camille Maillard
Louis Camille Maillard ( February 4, 1878 - May 12, 1936 ) was a French medic and chemist .
He was allowed to study at the University of Nancy at the age of 16 because of his brilliant school achievements . At the medical faculty of the Sorbonne in Paris, he wrote his work on physiology, in particular on urinalysis in the diagnosis of kidney diseases. In 1914 he received the French Academy Prize for Medicine. In the First World War he served as a soldier. His health deteriorated during this period, and in 1919 he went to the Faculty of Medicine and Pharmacy at the University of Algiers, but stopped his research there.
He is internationally known to this day for his studies on the reaction of amino acids with sugars that he carried out from 1912 onwards . The Maillard reaction named after him is partly responsible for the browning of food during cooking and also the effect of self- tanners. The Maillard reaction creates a large number of substances that give off smell and taste , including numerous heterocycles . That is why it is of great importance in the preparation of meals and in food chemistry .
Individual evidence
- ↑ Pentapharm: erythrulose ( Memento of 26 March 2007 at the Internet Archive )
| personal data | |
|---|---|
| SURNAME | Maillard, Louis Camille |
| BRIEF DESCRIPTION | French medic and chemist |
| DATE OF BIRTH | February 4, 1878 |
| DATE OF DEATH | May 12, 1936 |