Science Fair Project Encyclopedia
Non-enzymatic browning
Non-enzymatic browning is a chemical process that produces a brown color in foods without the activity of enzymes. Melanins and other chemicals are responsible for the brown color. Enzymatic browning likewise produces melanins, but through the action of enzymes.
The two main forms of non-enzymatic browning are caramelization and the Maillard reaction.
10-26-2009 08:16:03
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The contents of this article is licensed from www.wikipedia.org under the GNU Free Documentation License. Click here to see the transparent copy and copyright details