How do we preserve different colour?
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Preserving Color and Preventing Browning of Foods
Ascorbic acid, also known as Vitamin C, is used as an anti-oxidant to keep fruit from darkening.
Citric acid is used to preserve the color of fresh cut fruit or as a pre-treatment for frozen and dried fruit.
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Answered by
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Answer:
Preserving Color and Preventing Browning of Foods
1.Ascorbic acid, also known as Vitamin C, is used as an anti-oxidant to keep fruit from darkening.
2.Citric acid is used to preserve the color of fresh cut fruit or as a pre-treatment for frozen and dried fruit
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