General overview of enzymatic browning
Appearance, flavour, texture and nutritional value are four attributes considered by consumers when making food choices.
nAppearance which is significantly impacted by colour is one of the first attributes used by consumers in evaluating food quality.
nColour may be influenced by naturally occurring pigments such as chlorophylls, carotenoids and anthocyanins in food, or by pigments resulting from both enzymatic and non-enzymatic reactions.
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