Food browning

Browning Fuji apple - 32 minutes in 16 seconds (video)

Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.

Browning has many important implications on the food industry relating to nutrition, technology, and economic cost.^[1] Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food.^[2]

^ Corzo-Martínez, Marta; Corzo, Nieves; Villamiel, Mar; del Castillo, M Dolores (2012-01-01). Ph.D, Benjamin K. Simpson (ed.). Food Biochemistry and Food Processing. Wiley-Blackwell. pp. 56–83. doi:10.1002/9781118308035.ch4. ISBN 9781118308035.
^ Kaanane, A.; Labuza, T. P. (1989-01-01). "The Maillard reaction in foods". Progress in Clinical and Biological Research. 304: 301–327. ISSN 0361-7742. PMID 2675033.

[:7-1] Corzo-Martínez, Marta; Corzo, Nieves; Villamiel, Mar; del Castillo, M Dolores (2012-01-01). Ph.D, Benjamin K. Simpson (ed.). Food Biochemistry and Food Processing. Wiley-Blackwell. pp. 56–83. doi:10.1002/9781118308035.ch4. ISBN 9781118308035.

[:5-2] Kaanane, A.; Labuza, T. P. (1989-01-01). "The Maillard reaction in foods". Progress in Clinical and Biological Research. 304: 301–327. ISSN 0361-7742. PMID 2675033.

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