Question 6 Scenario: The 2nd year Food Science & Technology experienced EB during pressing of juice from Granny Smith. However, you advised them to pasteurise the second batch immediately after pressing. However, after cooling and filling in bottles, they noticed a bit of browning in the juice. They did a guaiacol test, but the it proved negative for any presence of enzymes. Students are now puzzled at how the juice is brown although enzymes were deactivated. Question: Which of the following browning reaction took place. Select the correct one from the list below? A Melanosis. B) Caramelisation. Maillard reaction. (D) Ascorbic acid degradation.
Question 6 Scenario: The 2nd year Food Science & Technology experienced EB during pressing of juice from Granny Smith. However, you advised them to pasteurise the second batch immediately after pressing. However, after cooling and filling in bottles, they noticed a bit of browning in the juice. They did a guaiacol test, but the it proved negative for any presence of enzymes. Students are now puzzled at how the juice is brown although enzymes were deactivated. Question: Which of the following browning reaction took place. Select the correct one from the list below? A Melanosis. B) Caramelisation. Maillard reaction. (D) Ascorbic acid degradation.
Introductory Chemistry: A Foundation
9th Edition
ISBN:9781337399425
Author:Steven S. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Donald J. DeCoste
Chapter21: Biochemistry
Section: Chapter Questions
Problem 28QAP: . Describe the lock-and-key model for enzymes. Why are the shapes of the enzyme and its substrate...
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