10 ENGLISH BOOKS RELATING TO «CARAMELISATION»
Discover the use of
caramelisation in the following bibliographical selection. Books relating to
caramelisation and brief extracts from same to provide context of its use in English literature.
1
Handbook of Starch Hydrolysis Products and their Derivatives
5.10.2 Caramelisation Caramelisation of a carbohydrate occurs when it is heated
excessively and particularly in the presence of an alkali. This forms the basis of a
whole industry dedicated to the production of caramel colours for food use, e.g. ...
M.W. Kearsley, S.Z. Dziedzic, 1995
2
The Maillard Reaction: Chemistry, Biochemistry, and Implications
Such reactions, even in the absence of catalysts, are important in the food
industry, but they require high temperatures, not often encountered. Glucose, for
example, decomposes only above 150 °C. Caramelisation is accelerated by
carboxylic ...
3
The Chemistry of Food Additives and Preservatives
1996; Rada-Mendoza et al. 2006). HO 5.3.3 Caramelisation reactions
Caramelisation is a pyrolytic process in which sugars undergo the formation of
pigments and flavour compounds. An elevated temperature accelerates sugar
reactions such ...
Titus A. M. Msagati, 2012
Melting point and decomposition by heat: Caramelisation: With the application of
sufficient dry heat, sugar melts or changes to a liquid state. Heating beyond the
melting point brings about a number of decompositional changes. As sucrose ...
5
The Essentials of G.C.S.E. Design and Technology: Food ...
After further cooking, CARAMELISATION takes place. CARAMELISATION - when
a sugar solution is heated to a very high temperature, it thickens and turns brown,
adding FLAVOUR. Overcooking can blacken the mixture and produce an ...
6
Glucose Syrups: Technology and Applications
Colour is formed in the syrup during the conversion stage because of two
reactions – caramelisation and the well known Maillard reaction. When the starch
is converted into syrup, the temperature is 120◦C, resulting in caramelisation of
the ...
7
Food Biochemistry and Food Processing
One of the main reactions that takes place during the processing of these cereal-
based foods is non-enzymatic browning including Maillard reaction and
caramelisation, which might contribute to the development of colour and
fluorescence.
Benjamin K. Simpson, 2012
8
Chemistry and Technology of Flavours and Fragrances
3.3.1.4 Caramelisation The formation of anhydrides when sugars are heated to
temperatures above 150C has been well studied. This process is favoured by low
water activity. The anhydrides further dehydrate (Figure 3.3) to form furfural (from
...
9
Colour in Food: Improving Quality
caramelisation) and indeed other non-enzymatic browning reactions relate with a
number of common reaction pathways at later stages in the browning process.
Examples of the structure of melanins, melanoidins are given in Fig. 7.6. Many of
...
Douglas B. MacDougall, 2002
10
Food Processing Technology: Principles and Practice
Heating also causes caramelisation of sugars and oxidation of fatty acids to
aldehydes, lactones, ketones, alcohols and esters, with the more volatile aroma
compounds being lost in exhaust air from the oven. Further heating degrades
some of ...
10 NEWS ITEMS WHICH INCLUDE THE TERM «CARAMELISATION»
Find out what the national and international press are talking about and how the term
caramelisation is used in the context of the following news items.
What makes the perfect burger?
You want caramelisation on the outside. In the US, they tend to serve burgers medium or medium-rare, but I'm a fan of just-cooked. The sauce. «ABC Online, Jul 15»
Saltwood on the Green: restaurant review
... up the pig quotient, which can never be a bad thing, and thin batons of Granny Smith apple to give all that fat and caramelisation a bit of life. «The Guardian, Jul 15»
Zesty miso salmon
Finally, honey helps with the caramelisation, which makes the fish look appetising. Even if I have not convinced you to buy a whole fish, the ... «The Straits Times, Jul 15»
ARIA Restaurant's Matt Moran says a pressure cooker can produce …
This increased heat also promotes browning and caramelisation, adding to the depth of flavour of the end result. Add leftover liquid from ... «The Daily Telegraph, Jun 15»
The Marksman: restaurant review
Here, any sweetness comes from the natural caramelisation of the meat, and a buxom dollop of punchy tomato chutney. The rest is fire and ... «The Guardian, Jun 15»
Mark Hix recipes: Our chef pairs yoghurt with John Dory, crispy lamb …
... of fish by cooking them on a high heat and then introducing honey to the pan, to help the caramelisation process and boost the flavour. «The Independent, May 15»
Yvonne Lorkin: Bourbon barrels add to quirky glow
In wines the whisky influence is very subtle and soft, but I love the way the caramelisation of the wood sugars in those old barrels imparts ... «New Zealand Herald, May 15»
Flying high on taste: the science behind airline food
To develop the rich, aromatic flavours from the Maillard reaction (about 155 degrees) or caramelisation (about 180 degrees), then all chefs ... «Sydney Morning Herald, May 15»
Goat's cheese tart with chia seed pastry
Tips: Don't rush the caramelisation process and consider dicing the onion instead of thinly slicing it to avoid long strands. Follow the pastry directions exactly, ... «Taste.com.au, May 15»
Chef Floyd's jackfruit takeover
... of varietals, allows him to bake the jackfruit to a perfect brown, nudged by jiggery, and thus simulating the gentle caramelisation of the sun. «India Today, May 15»
