- reaction: Maillard Reaction
  reactants:
    - amino acids
    - reducing sugars
  products:
    - various flavor compounds
    - brown pigments
  conditions:
    - heat (140-165°C)
  effect_on_food:
    taste: enhances the savory, roasted, and complex flavors in food
    texture: creates a crust on the surface of the food
    appearance: gives a golden-brown color to the food

- reaction: Caramelization
  reactants:
    - sugars
  products:
    - caramel molecules
    - volatile aroma compounds
  conditions:
    - heat (160-180°C)
  effect_on_food:
    taste: adds sweetness and bitterness, as well as rich, nutty, and buttery flavors
    texture: can create a sticky or crunchy texture depending on the sugar concentration and cooking time
    appearance: imparts a deep amber color to the food

- reaction: Denaturation of Proteins
  reactants:
    - proteins
  products:
    - denatured proteins
  conditions:
    - heat
    - acidic or alkaline environment
  effect_on_food:
    taste: changes the taste by altering the protein structure, which can release flavorful compounds
    texture: alters the texture by causing proteins to coagulate, making them firmer and less soluble
    appearance: can cause opacity or whitening in some foods, such as egg whites when cooked
In YAML format, present three chemical reactions that occur during cooking and explain how they affect the taste, texture, or appearance of food.