Why Brown at the terminals of the Browning reaction reaction GB which is the reaction that can be found in all fruits and vegetables, which will occur after the Peel (peeling) or cutting to reduce the size (size reduction) was not due to contamination from dirt, either.When GB is cutting PPO (Polyphenol oxidase) Enzyme is released reacts with compounds fino (Phenolic compounds), and the Oxygen in the air causes a brown substance depends on the area being cut.How to help the Browning reaction reaction, yap has a number of ways, such as to keep the temperature low, boiled, frozen.In working with some time after cutting is finished, employees have to be stored in the Chill room GB immediately make some color change occurs, the GB range waiting for storage.
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