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the browningreaction in food is a complex process this chemical process is not completely known studies however have shown that three processes in food can produce brown color namely 1 non enzymatic browning reaction between protein amino acids and sugars 2 enzymatic browning or oxidative enzymatic changes for ex. that browning that occurs in the cut surface of an apple and 3 caramelization occurs when sugar is heated to a high temperature
the chemical
最終更新： 2013-06-20
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were unable to process problems
naasikaso ang problema
最終更新： 2013-12-05
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