Sulfite , enzymatic browning inhibition

Reaction of amino groups of amino acids, peptides, and proteins with carbonyl groups of carbohydrates or with tyrosine-derived quinone groups encompass changes respectively called nonenzymatic and enzymatic browning reactions (57-75). Such changes may adversely affect the appearance, taste, nutritional quality, and safety of many foods. Until recently, sodium sulfite has been used to inhibit browning... 

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