How do you slow down enzymatic browning?
Online Answer
Cooks often put cut apples or potatoes in a water bath until they are ready to be cooked. The water reduces contact with oxygen and prevents enzymatic browning. Cooking fruits or vegetables inactivates (destroys) the PPO enzyme, and enzymatic browning will no longer occur. Refrigeration can slow enzymatic browning..
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A chemical preservative often used to inhibit nonen-zymatic (and enzymatic) browning is sulfur dioxide. An obvious way to prevent metal- polyphenol browning is to eliminate contact between susceptible tissues and reactive metals and use inoffensive equipment (stainless steel, glass-lined tanks, etc.) 39..
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Cooks often put cut apples or potatoes in a water bath until they are ready to be cooked. The water reduces contact with oxygen and prevents enzymatic browning. Cooking fruits or vegetables inactivates (destroys) the PPO enzyme, and enzymatic browning will no longer occur. Refrigeration can slow enzymatic browning..
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