How does temperature affect enzymatic browning in apples?
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R _-=>=====>>>The vitamin C should prevent thebrowning reaction from occurring. The treatment group ofapple slices dipped in apple juice should prevent browning. ...Enzymatic browning a chemical reaction that occurs when theenzyme polyphenol oxidase inside of the fruit/vegetable comes in contact with oxygen.
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R _-=>=====>>>The vitamin C should prevent thebrowning reaction from occurring. The treatment group ofapple slices dipped in apple juice should prevent browning. ...Enzymatic browning a chemical reaction that occurs when theenzyme polyphenol oxidase inside of the fruit/vegetable comes in contact with oxygen.
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Apples contain an enzyme called polyphenol oxidase (Phenolase). Phenolase has catecholase and cresolse activity, also containing small traces of copper. ... Temperatures above the optimum cause vibration within the enzyme, causing it to unfold and a denaturing of enzyme; reducing the amount of browning.
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