Caramelization/Related Articles

See also changes related to Caramelization, or pages that link to Caramelization or to this page or whose text contains "Caramelization".

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Parent topics

• Food Science [r]: The study of food production, both agricultural and animal production, delivery, cooking and preservation. ^[e]
• Oxidation [r]: Chemical loss of electrons, gain of oxygen, or loss of hydrogen, from an atom, ion or molecule (oxidation); chemical gain of electrons, loss of oxygen, or gain of hydrogen, from and atom, ion, or molecule (reduction) ^[e]
• Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. ^[e]

Subtopics

• Caramel [r]: In its natural form, a flavor produced by heating light sugar until it melts and darkens in the process of caramelization ^[e]

Other related topics

• Maillard reaction [r]: Add brief definition or description

Articles related by keyphrases (Bot populated)

• Food technology [r]: Application of food science in the selection, preservation, processing, packaging, distribution, and use of safe and nutritious food. ^[e]
• Equivalence relation [r]: A reflexive symmetric transitive binary relation on a set. ^[e]
• Somerset College [r]: A non-denominational Christian school located in Mudgeeraba, Gold Coast, Australia. ^[e]