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We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime. Upcoming SlideShare. Like this presentation? Why not share! Embed Size px. Start on. Show related SlideShares at end. WordPress Shortcode. Imad Khan , Internee at Ministry of national food security and reaserch Follow. Published in: Food. Full Name Comment goes here. Are you sure you want to Yes No. An eBook reader can be a software application for use on a computer such as Microsoft's free Reader application, or a book-sized computer THE is used solely as a reading device such as Nuvomedia's Rocket eBook.
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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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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.