Families, Food and Fitness June 01, 2009 Print Friendly and PDF

the browning of cut fruit caused by the reaction of an enzyme (polyphenoloxidase) with the phenolic compounds present in these fruits; this browning is often mistakenly attributed to exposure to oxygen

LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.