A: Hi Lee, I think it has a big impact because of the caramelization that
occurs during the cooking process.
Renters insurance can cover a variety of claims, but most importantly, it will cover accidental injuries and property damage that may
occur during the cooking process.
Not exact matches
Although the
cooking process that
occurs during extrusion or retort increases starch and protein digestibility, excessive temperature, pressure, or
processing time leads to decreased protein and amino acid digestibility.
During heating, caramelization is the browning of sugar, a
process used extensively in
cooking for the resulting sweet nutty flavor and brown color which
occurs as intensity breaks down starches, changing them to simple sugars that begin the browning of the bean.
Sugar forms advanced glycation end products (AGEs) when it reacts with amino acids and fats, a
process which can
occur in food itself
during cooking and also in metabolic reactions inside the body.15 In
cooking, the
process is called the Maillard reaction, which gives breads and meats their browned, caramelized aroma and appearance.