caramelize

The enzymatic inactivation in the processes of obtaining guava pulp and guava paste, plus the process of guava caramelization caused a decrease in the lycopene and P-carotene levels, and increase in the concentrations of cis isomer lycopene and cis isomer of P-carotene on a dry basis (ESCOBAR, 2006).

Alter milk to cream ratio to control time on flame and resulting caramelization. FOR THE MYSOST SAUCE: In a pot, warm second cream until scalding.

Change in color is due to formation of brown pigments with low and high molecular weight through nonenzymatic browning (NEB) reactions such as Millard reaction and caramelization and phospholipids degradation during roasting [26, 36, 39, 40].

Honey colour may vary with respect to several parameters like Maillard reaction products, fructose caramelization, botanical origin, pollen content, and polyphenol or mineral content [18].

Also, high baking temperature produced caramelization intermediates which are associated with antioxidant activities [40].

For example, the different chemical reactions such as caramelization (Maillard reaction), nonenzymatic reactions, and structural changes were accelerated by the high temperatures during the frying process [32].

Place meringue on top of the tart then blowtorch for caramelization.

Moreover, has two different effects of sugar on muscle protein are to produce a brown color through the Maillard reaction and caramelization and to generate heat denaturation by stabilizing proteins [6].

In conventional dryers, the drying process faces technological problems related to the high contents of sugars, which promote caramelization and excessive loss of sensory characteristics.

I wanted to capture the essence and caramelization of sauteed peppers and onions and place it in the palm of my hand for easy use at any time--and thus, a new condiment was born."

Do not move the thighs or shake the pan; this allows caramelization to take place.

This darkening may have been caused by browning and caramelization reactions which must have occurred during cooking.

All good pizza begins with a good crust, and Michelangelo's is solid: crunchy on the outside, but plenty foldable, with ridges of caramelization around the edges.

Sugar toxicity is being discovered to act by causing "glycation," or "caramelization" of essential structural and functional proteins, including the glycocalyx or endothelium.

Color changes can give information about the extent of browning reactions such as caramelization, Maillard reaction, degree of cooking, and pigment degradation that take place during the extrusion process (ANTON et al., 2008).The values obtained in this study for the luminosity of extruded blends ranged from 35.97 to 47.64.