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Browning Reactions

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Basic Food Chemistry

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Abstract

There are two important forms of browning, enzymatic and nonenzymatic. This color development is usually undesirable, but with a knowledge of the type of reaction involved, it is easier to work out methods for controlling this change. Occasionally this color change is desirable, as in the browning of grapes during drying to produce raisins and during the drying of pruneplums to produce prunes. Long usage of such products has made these changes in color acceptable.

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  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Frank A. Lee Ph.D. (Professor of Chemistry, Emeritus)

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  1. Frank A. Lee Ph.D.
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© 1983 The AVI Publishing Company, Inc.

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Lee, F.A. (1983). Browning Reactions. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_12

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  • DOI: https://doi.org/10.1007/978-94-011-7376-6_12

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7378-0

  • Online ISBN: 978-94-011-7376-6

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