THE INFLUENCE OF TEMPERATURE ON FOOD COOKING: UNDERSTANDING HOW HEAT AFFECTS TEXTURE AND FLAVOR
REGISTRO DOI: 10.69849/revistaft/ar10202508251120 Karliano Antônio Rôla Pereira Abstract Temperature is a fundamental variable in culinary science, directly influencing the physical, chemical, and sensory transformations that occur during food preparation. This article explores the scientific principles behind how heat affects protein denaturation, starch gelatinization, fat behavior, and the Maillard reaction, all of which play crucial roles […]
