Non-enzymatic browning
From Biocrawler, the free encyclopedia.
Non-enzymatic browning is a chemical process that produces a brown color in foods without the activity of enzymes. Melanins and other chemicals are responsible for the brown color. Enzymatic browning likewise produces melanins, but through the action of enzymes.
The two main forms of non-enzymatic browning are caramelization and the Maillard reaction.
 | This biochemistry article is a stub. You can help Biocrawler by expanding it (http://www.biocrawler.com/w/index.php?title=Non-enzymatic_browning&action=edit). |
