2.3 Concept Review Effect of pH and Heat on Color and Other Attributes of Fruits and Vegetables; Osmosis; Enzymatic Browning

  1. What accounts for the differences in amount of pigment in the cooking water of each of the vegetables?

 

 

 

  1. What factors affect the color of cooked vegetables?

 

 

 

  1. What treatments can control enzymatic browning? Give an example of a product that would control enzymatic browning.

 

 

 

  1. Explain how enzymatic browning negatively impacts food quality.

 

 

 

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