BROWNING ENZYMATIC FILETYPE FOOD IN INDUSTRY PDF

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Slideshare uses cookies to improve functionality and performance, and to provide you with relevant advertising. If you continue browsing the site, you agree to the use of cookies on this website. See our User Agreement and Privacy Policy. See our Privacy Policy and User Agreement for details. Published on Jun 13, Enzymatic browning in foods. SlideShare Explore Search You. Submit Search. Successfully reported this slideshow.

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Actions Shares. Embeds 0 No embeds. No notes for slide. Enzymatic browning in foods 1. Polyphenol oxidase is a copper-containing enzyme that catalyzes or causes the oxidation of phenol compounds contained in plant tissues 3.

Other than these PPO enzymes 7. Zhou, Y. Yuan and T. Survey of patulin in apple juice concentrates in Shaanxi China and its dietary intake.

Food Control. Food Composition and Analysis 16 5 : Food Eng. Iyengar and W. Inhibition of enzymatic browning in foods and beverages. Critical reviews. Food Sci. You just clipped your first slide! Clipping is a handy way to collect important slides you want to go back to later. Now customize the name of a clipboard to store your clips.

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Food browning

Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. Oxidation reactions occur in food and non-food items. Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur. Oxygen in the air can cause sliced fruit to brown, a process called enzymic browning an oxidation reaction. Phenols and the enzyme phenolase are found in the cells of the apple, and when these are exposed to oxygen in the air, for example through slicing, the oxygen causes a reaction.

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