expertise

Along with caramelisation, the Maillard Reaction is another of the most important browning processes in foods. The advanced pathways of chemical reactions, not only generate important flavour compounds, however additionally they produce brown colour compounds often identified as melanoidins. Melanoidins give many foods their attribute colouring e.g., coffee, bread and meat. When heated, fat are modified by the mix of the oxygen within the air and the increasing temperature. The most visible modifications are an increase of the coloration and the viscosity, the apparition of froth and the formation of off-flavours.

This space is residence to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger’s curiosity. The winery hosts wine release events for its prospects and serves barbecue ready in a deep pit built within the picture-perfect property. In Santa Barbara, Roger visits a local caterer well-known for creating an Argentine Asado. Roger Mooking searches the …

Along with caramelisation, the Maillard Reaction is another of the most important browning processes in foods. The advanced pathways of chemical reactions, not only generate important flavour compounds, however additionally they produce brown colour compounds often identified as melanoidins. Melanoidins give many foods their attribute colouring e.g., coffee, bread and meat. When heated, fat are modified by the mix of the oxygen within the air and the increasing temperature. The most visible modifications are an increase of the coloration and the viscosity, the apparition of froth and the formation of off-flavours.

This space is residence to many vineyards, but Paso de Record Vineyard in San Miguel has piqued Roger’s curiosity. The winery hosts wine release events for its prospects and serves barbecue ready in a deep pit built within the picture-perfect property. In Santa Barbara, Roger visits a local caterer well-known for creating an Argentine Asado. Roger Mooking searches the …