Food Chemistry Basics: What is enzymatic browning ? скачать в хорошем качестве

Food Chemistry Basics: What is enzymatic browning ?

#foodscience #foodchemistry #foodtechnology #enzymaticbrowning The video explores science of enzymatic browning. The video covers the following topics: a. 0:00 Introduction to enzymatic browning b. 0:27 Principle of enzymatic browning. c. 1:05 Enymes involved in browning reactions d. 1:20 Where is it desirable and undesirable? e. 1:37 How to control enzymatic browning? Key points: i) Enzymatic browning is a phenomenon where a cut fruit or vegetable undergoes browning when exposed to oxygen as the enzymes belonging to phenolases class is trigerred. ii) It is desirable in products like cocoa, tea and dates where as undesirable in fresh fruits, vegetables and seafoods. iii) Control measures include: 1. Prevention of mechanical damage 2. Use of acids 3. Heat