Explain non-enzymatic browning. Describe how it can be prevented.
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non enzymatic Browning involves a set of chemical reaction that take place during the preparation or storage of food.
how to prevent enzymatic Browning :-before cooking put apples and potatoes in water until they are ready to cook. The water reduces contact and enzymatic Browning. cooking fruits and vegetable destroy the ppo enzyme and enzymatic Browning will no longer occur. refrigerator can slow enzymatic browning.
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