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 from caramelizationBrowning of carrots from caramelization

browning from the maillard reaction

Browning of chicken from maillard reaction

browning sunchoke - enyzmatic reaction

Enzymatic browning of sunchokes

browning from lack of oxygen

Vacuum packed meat brown from lack of oxygen

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

cooking with a blowtorch