Effects of temperature and pH on the kinetics of caramelization
, protein cross-linking and Maillard reactions in aqueous model systems.
The pathological effect of microcirculatory protein glycation is a stiffening of the capillaries throughout the affected organ--actually a caramelization
of the microvascular skeleton within the organ involved.
"The process of cooking and caramelization
will bring out the onions' natural sweetness, and you will maximize your intake of beneficial compounds," she says.
"I think this is true to the style, has some caramelization
, a deep maltiness, so rich that is almost seems like a decoction mash."
is off the charts," Terry says of his unique waffles.
(4) verb non-human patient source (COCA, nominalization G=Google, 0= other) barter barterables G baste baste COCA blurt blurtings G bond bondings, bondables COCA, G braise braise COCA bring bringables G caramelize caramelization
COCA clean (dry)cleanables COCA collapse collapsibles G commingle comminglings COCA covet covetables G devour devourables G eject ejectables G, COCA eliminate eliminations COCA explain explainable COCA fasten fastenables G ferment fermentation COCA flush flushables COCA hide hides 0 hock hockables COCA imbibe imbibable COCA ingest ingestible COCA liquidate liquidations COCA loathe loathings COCA obtain obtainable s G pilfer pilferage, pilferables G quaff quaff COCA shoot shooter COCA slather slather COCA snatch snatchables G tuck tuckables G (5) a.
Also, small amounts of caramelization
may occur in the process.
Mottram spent decades investigating meat flavor and in particular the Maillard reaction, the caramelization
of carbohydrates that releases hundreds or thousands of compounds during cooking.
More specifically, the program will examine caramelization
and how maple sugars participate in the Maillard reaction, the combination of amino acids and reducing agents that yields the desirable flavour of browned foods such as seared meats or pan-fried dumplings.
"The mature agaves are slowly cooked at low heat to assure the caramelization
of all their sugar.
Methylglyoxal formation was performed by carbohydrate decomposition during caramelization
of mono- oligo- and polysaccharides (glucose dextrin 15 and starch) (Homoki-Farkas et al.