Browning of Foods

Browning of foods can be either non-enzymatic (caramelization or maillard reaction) or enzymatic. Food can turn brown from cooking or oxidation via an enzymatic reaction. In addition vacuum packed meats loose their red color from lack of oxygen...

 

Browning of carrots from caramelization

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Browning of chicken from maillard reaction

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Enzymatic browning of sunchokes

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Vacuum packed meat brown from lack of oxygen

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See Also: Using a blow torch to caramelize and cook foods-- Cooking with a Blow Torch