Food browning
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Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and repre
A desirable enzymatic browning reaction is involved in the process of grapes becoming raisins.
A non-desirable enzymatic browning reaction is involved in the formation of brown spots on the peel of bananas.
Irradiated guava
Aged white wine with brown color
Caramelization
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Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans
Food browning
…is a process that also produces the brown pigmentation in foods but without the activity of enzymes. The two main forms of non-enzymatic browning are caramelization and the Maillard reaction. Both vary in the reaction rate as a function of water activity (in food chemistry, the standard state of water activity is…
Caramelized crust on a crème brûlée