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 explanation. It is called enzymatic browning. The brown color is formed as a result of an enzymatic reaction, primarily driven by a group of enzymes called polyphenol oxidases (PPOs)....
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