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What is Browning about?

This study explores the effects of temperature, pH, and antioxidants on enzymatic and non-enzymatic browning in fresh-cut apple slices, revealing that lower temperatures and antioxidant treatments effectively inhibit browning. The experiment demonstrates a clear correlation between exposure time to air and the degree of enzymatic browning, while also highlighting the varying rates of non-enzymatic browning among different sugars. Understanding these processes is crucial for food scientists to control qualit

Author

lesleyphiri9

Language

EN