What is an example of a food that changes form due to enzymatic reactions?

Enzymatic reactions involve the catalysis of biological processes, which can lead to significant changes in the texture, flavor, and overall quality of food. In the case of apples, the browning that occurs when they are cut or bruised is a prime example of an enzymatic reaction. This browning is primarily due to the enzyme polyphenol oxidase, which reacts with phenolic compounds in the presence of oxygen. As a result, the cut surfaces of apples undergo a visible change, turning from white to brown.

This concept illustrates how enzymatic reactions play a crucial role in the transformation of food properties, impacting their appeal and preservation. While other foods on the list may undergo various processes during cooking or storage, the notable and widely recognized enzymatic browning in apples distinctly demonstrates how these reactions can alter the food's physical characteristics.