Description
Biological transformations in cooking involve enzymatic, microbial, and fungal processes that alter food composition.
Technical
These processes rely on enzymes such as polyphenol oxidase, proteases, and microbial metabolic pathways that produce compounds like quinones, lactic acid, CO₂, and peptides. The reactions are governed by temperature, pH, humidity, and microbial ecology, with optimal conditions varying across processes.
Science
Primary Reaction
Enzymatic oxidation, fermentation, and mold‑mediated ripening
Sensory Profile
Origin & History
Civilization
Middle Eastern, French, Indonesian, Egyptian
Era
ancient to modern
Region
various