Enzymatic Browning: Advancements in the Food Industry
Enzymatic Browning: Advancements in the Food Industry
By Emanueli Backes
The problem with enzymatic browning
Think back to a time when you ate an appetizing apple. After a few moments of eating the first bite, the exposed area you just bit begins to darken. You’re probably wondering how it went from a white to brown color so quickly? Amazing! Could it be witchcraft?
Not at all! In fact, what happened has a name and a well-known scientific…
