Everyone loves the food at the dining table to be appealing to their senses besides their taste buds through attractive colors and flavors. For instance, one cannot imagine a loaf of bread without its trademark golden brown crust. How do foods get their unique color and aroma? A series of reactions known as Maillard reactions produce countless chemical compounds that give foods like bread, chocolates, potato chips and roasted meat their unique colors (Copeland, 2016). These reactions take place at high temperatures of around 130℃ when raw food items are baked, roasted or fried. This explains why boiled, steam-cooked ...
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