Cooking of foods (usually meat or fish) by exposure to direct heat. Food can be broiled in ovens, directly under a gas or electric heat source, or on a barbecue, directly over charcoal or other heat source. Bromates Salts of bromic acid, including potassium bromate, which is used in flour improvers . Bromates can also be formed as disinfection byproducts during ozonation of drinking water containing bromide ions. Bromelains EC 3.4.22.32 (stem bromelain) and EC 3.4.22.33 (fruit bromelain). Cysteine endopeptidases with broad specificity found in the stem and fruit, respectively, of pineapples. Have been used in tenderization of meat, for production of meat and legume protein hydrolysates , and for stabilization of beer. Bromides Salts of hydrobromic acid. Foods may become contaminated with bromides as a result of fumigation with methyl bromide to control infestation with insects. Bromine Member of the halogens group of elements, chemical symbol Br. Occurs naturally in many foods. May also be present in the form of residues of bromides following fumigation.