In YAML format, present three chemical reactions that occur during cooking and explain how they affect the taste, texture, or appearance of food.
- 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