Tag: Browning

Sucrose is a disaccharide composed of one glucose and one fructose unit, a structure that enables its vast functional properties. This article explores what the functional properties of sucrose are and how they are leveraged in various food applications, revealing its importance beyond mere sweetness.

The Maillard reaction is a complex chemical process responsible for the delectable browning and rich flavors of cooked foods, from seared steak to toasted bread. While it dramatically changes taste and aroma, its effect on a food's calorie count is a common point of confusion among home cooks and nutrition enthusiasts.

Did you know that the delicious golden-brown crust on your bread or the rich aroma of roasted coffee is caused by a chemical reaction involving reducing sugars? A reducing sugar is a type of carbohydrate with a free aldehyde or ketone group that allows it to donate electrons to other compounds. This property is central to how many foods cook and develop flavor.

According to the UN, nearly 17% of global food production is wasted, with degradation and spoilage being significant factors. A key combatant in this fight against food waste is the food antioxidant, a powerful compound added to prevent or delay the chemical deterioration caused by oxidation. These substances are fundamental to preserving the quality, safety, and lifespan of countless food products.

Dextrose, a simple sugar chemically identical to glucose, plays a crucial role in commercial and artisanal bread making far beyond simple sweetness. While only 70% as sweet as table sugar, its unique properties are leveraged by bakers for improved fermentation, browning, texture, and moisture retention in bread.

According to research, polyphenol oxidase (PPO) is widely distributed in the plant kingdom, causing enzymatic browning in damaged fruits and vegetables. Several common fruits contain polyphenol oxidase, which becomes active when the plant tissue is cut, bruised, or damaged, exposing the enzyme and phenolic compounds to oxygen.

Potatoes are surprisingly complex when it comes to their chemical makeup, and recent studies have shown that citric acid is the most abundant organic acid found within their tubers. This naturally occurring compound plays several crucial roles within the tuber, even though it is not a major source in the human diet.

According to food scientists, the browning process in apples begins almost immediately after being cut due to oxidation. So, exactly how long is an apple good after being cut and what can you do to preserve its freshness? Properly stored and treated cut apples can last for days in the refrigerator.

Peroxidase is one of the most heat-stable enzymes in plants, making it a critical enzyme for food technologists to monitor during processing. Found naturally in a wide array of fruits and vegetables, this enzyme plays a significant role in both plant physiology and the eventual quality of your food.

Over half of consumers report throwing away food at least once a week, and browning apples are a common reason for fruit waste. But is it okay to eat apples after cutting, especially once they've turned brown? The answer is more nuanced than you might think, and it can save you from tossing perfectly good produce.