Many Food products undergo browning due to enzymatic or nonenzymatic reactions that occurs during processing and storage. Such reactions have an important bearing on food quality (good or bad) and are therefore of great concern to the food and processing industry. Browning discolouration in foods is more complex than is suggested by simple classification of these reactions as enzymatic and non enzymatic, because of large number of secondary reactions that may occur. But for simplicity these discoloration reactions are divided into enzymatic and non enzymatic types. ... Read More at...

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