ABSTRACT
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Browning reactions that take place during processing and storage of foods are widespread phenomena and are important in terms of the alteration of appearance, avor, and nutritive value. Browning is considered to be desirable if it enhances the appearance and avor of a food product in terms of tradition and consumer acceptance like in the cases of coffee, tea, snack foods, beer, and in toasting of bread. However, in many other instances, such as fruits, vegetables, and frozen and dehydrated foods, browning is undesirable as it results in off- avors and colors. Another signi cant adverse effect of browning is the lowering of the nutritive value of the food substance. This problem is of considerable importance to the food industry as it reduces consumer acceptability, and therefore causes signi cant economic impact, both to primary food producers and the food processing industry.
