a process in which oxidation reduction of food takes place is called
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Most oxidation-reduction (redox) processes involve the transfer of oxygen atoms, hydrogen atoms, or electrons, with all three processes sharing two important characteristics: (1) they are coupled—i.e., in any oxidation reaction a reciprocal reduction occurs, and (2) they involve a characteristic net chemical change
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Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. Oxidation reactions occur in food and non-food items. Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur.
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