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The Maillard reaction is a non-enzymatic browning process that occurs when reducing sugars react with amino acids at elevated temperatures. This reaction is responsible for the golden-brown crust of baked bread, the seared surface of meats, and the roasted flavor of coffee. Unlike caramelization (sugar-only browning), the Maillard reaction involves protein–sugar interactions that also produce complex flavor compounds. Vitamin C loss during boiling is due to heat and water solubility, protein denaturation occurs when proteins lose their structure (e.g., cooking eggs), and starch gelatinization occurs when starch granules absorb water and swell. For dietetic technicians, understanding this reaction helps in explaining food preparation changes, improving sensory quality, and recognizing nutritional implications. Excessive Maillard browning can reduce lysine availability (an essential amino acid). This balance between enhancing flavor and preserving nutrients is key in food service operations and food science.