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The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.
Roast pork, browned using the Maillard reaction
Roast pork, browned using the Maillard reaction
The preparation of French fries at high temperature can lead to the formation of acrylamide.
The preparation of French fries at high temperature can lead to the formation of acrylamide.
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A desirable enzymatic browning reaction is involved in the process of grapes becoming raisins.
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.
A non-desirable enzymatic browning reaction is involved in the formation of brown spots on the peel of bananas.
Irradiated guava
Irradiated guava
Aged white wine with brown color
Aged white wine with brown color