Biochemical Processes in Food Production

Description

Biochemical processes transform raw ingredients into food products through enzymes, microorganisms, and chemical reactions.

Technical

These processes involve reactions such as lactic acid fermentation, enzymatic browning, and the Maillard reaction, which can enhance flavor, texture, and nutritional value, as well as preserve food and extend shelf life. They are crucial in the production of various food products, including fermented vegetables, dairy products, and baked goods.

Science

Primary Reaction

Enzymatic catalysis

Sensory Profile