How can oxidation'of fruits be prevented?
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Oxidation of foods can be minimized by removing prooxidants such as free fatty acids, metals, and oxidized compounds, and by protecting foods from light. Air evacuation by reduced pressure or adding oxygen scavengers can also reduce oxidation.
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at first keep the cutted fruits such as apples, pears, bananas and peaches from turning brown by coating them with an acidic juice such as lemon, orange. or use commercial anti darkening prepration with fruits, such as fruits fresh.
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