Enzyme Use by the Food Industry Many foods would not be on the market if it were not for certain enzymes. Foods that can be manufactured with the aid of enzymes include wines, cheeses, ...
Enzyme – Maillard Reaction and Enzymatic Browning
Maillard Reaction The brown color produced during the heating of many different foods comes, in part, from the Maillard reaction. This reaction contributes to the golden crust of baked products, the browning of meats, ...
Enzyme – Buffering and Browning
Buffering Proteins have the unique ability to behave as buffers, compounds that resist extreme shifts in pH. The buffering capacity of proteins is facilitated by their amphoteric nature. Browning Proteins play a very important ...