'Browning reactions in foods produce both desirable (that is, the golden color and delicious smell of baked products) and undesirable (that is, development of brown color on the cut surface of an apple) effects. However, sorting through the differences and similarities between the different types of browning reactions can be challenging. Thus, enzymatic and nonenzymatic browning reactions that occur in foods are discussed and a number of common examples are shown. Students will be able to describe the various browning reactions that can occur in foods and give examples of both desirable and undesirable effects that browning has on foods.'
Tags: food science , Caramelization , enzymatic browning , nonenzymatic browning , maillard browning
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