{"id":10722,"date":"2021-02-13T21:29:49","date_gmt":"2021-02-13T13:29:49","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=10722"},"modified":"2021-11-03T18:44:19","modified_gmt":"2021-11-03T10:44:19","slug":"enzymatic-and-non-enzymatic-browning","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/enzymatic-and-non-enzymatic-browning\/","title":{"rendered":"Enzymatic And Non-enzymatic Browning"},"content":{"rendered":"\n
\"Enzymatic
Oxygen can turn apples brown in just 2 minutes<\/figcaption><\/figure>\n\n\n\n

Wondering why the part of the apple you had taken a bite of became brown in just minutes? No longer appealing to eat, right? In food science, there are two types of browning: enzymatic and non-enzymatic browning<\/strong>. Years of research has been done to better understand these two. <\/p>\n\n\n\n

This is to take advantage of non-enzymatic browning<\/strong> in many food items like nuts, baked products, fried foods and beans. And secondly, minimize and control the enzymatic browning<\/strong> in foods especially fruits and vegetables. <\/p>\n\n\n\n

Let’s discuss the two further.<\/p>\n\n\n\n

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Table of Contents<\/p>\n