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The product of these oxidation reactions, collectively known as enzymatic browning, is a dark pigment called melanin.
The color changes were most probably not due to enzymatic browning because enzymes associated with enzymatic browning had been destroyed at temperatures ≥100°C.
First, the enzymatic browning was delayed by the sequestering of metal ions [60].
Quality of banana as a climacteric fruit is reduced by enzymatic browning during storage.
Some, like phenolic acids, play important roles in fruit maturation, prevention of enzymatic browning, and food preservation (Robbins 2003).
Tyrosinase or polyphenol oxidase is the key enzyme in melanin biosynthesis and for the enzymatic browning of fruits and vegetables.
Similar(13)
"Toast is made by the The Maillard reaction, a form of non-enzymatic browning.
They also moved towards lower temperatures as non-enzymatic browning reactants were added.
This could be due to non-enzymatic browning, which might take place at higher extent with a longer exposure time used for two-step heating.
Non-enzymatic browning might take place at a higher extent with longer exposure time used for two-step heating (Benjakul et al. 2003).
Data from trials 1 and 2 showed that controlled non-enzymatic browning was an effective method for protecting SBM protein from ruminal degradation.
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