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Concept
Browning Reactions
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Summary
Browning Reactions
are
Chemical Processes
that result in the
Darkening of food
, significantly affecting its flavor, color, and
Nutritional Value
. These reactions can be enzymatic, such as the
Oxidation of phenolic compounds
, or non-enzymatic, like the
Maillard Reaction
between
Amino Acids
and
Reducing Sugars
.
Concepts
Maillard Reaction
Enzymatic Browning
Non-enzymatic Browning
Phenolic Compounds
Caramelization
Oxidation
Reducing Sugars
Amino Acids
Polyphenol Oxidase
Relevant Degrees
Sugar and Sweeteners 100%
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