Caramelization

Natural sugars turn brown when exposed to direct heat over a flame, with or without the addition of some oil to aid the process. Onions when fried in butter over high heat causes them to turn brown and have a sweet toasted flavor. Carrots in a roasting pan turn golden with a roast chicken. This process and color change from raw to cooked is carmeli
Found on http://www.goodcooking.com/winedefs.html

Caramelization

Natural sugars turn brown when exposed to direct heat over a flame, with or without the addition of some oil to aid the process. Onions when fried in butter over high heat causes them to turn brown and have a sweet toasted flavor. Carrots in a roasting pan turn golden with a roast chicken. This process and color change from raw to cooked is carmeli
Found on http://www.goodcooking.com/winedefs.html

caramelization

(from the article `candy`) ...is plastic at normal temperatures. The action of heat on the milk solids, in conjunction with the sugar ingredients, imparts the typical flavour ...
Found on http://www.britannica.com/eb/a-z/c/22

Caramelization

Browning sugar over a heat, with or without the addition of some water to aid the process. The temperature range in which sugar caramelizes is approximately 320
Found on http://www.wrenscottage.com/kitchen/glossary.php

Caramelization

Caramelization (caramelisation or caramelization) is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Howeve
Found on http://en.wikipedia.org/wiki/Caramelization
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