Description
Plant-based cooking optimizes protein denaturation, flavor, and nutrient bioavailability while cutting energy use and emissions.
Technical
Thermal processing at 80–90 °C denatures plant proteins with minimal Maillard browning, whereas fermentation at 30–40 °C reduces lectins and increases amino acid availability. High‑pressure processing at 600 MPa pasteurizes plant milks without heat, preserving heat‑sensitive nutrients.
Science
Primary Reaction
Protein denaturation, Maillard browning, fermentation, high‑pressure pasteurization
Sensory Profile
Aroma ()
nuttyearthyroastedfermentedsavoryherbaltoasted
Origin & History
Civilization
Indian, Japanese, Mexican