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GCSE Food Preparation and Nutrition · key term
A chemical reaction involving oxygen in this food-preparation context; it can cause browning and destroy vitamin C.
Used by AQA
Specification 3.3.2.4 · Paper 1
Revise: Fruit and Vegetable PropertiesAn apple or pear may look fresh when first sliced, but its exposed flesh can gradually turn brown. This is enzymic browning: an oxidation reaction controlled by enzymes in the fruit.
Distinguish oxidation from leaching: oxidation chemically changes a nutrient; leaching transfers a soluble nutrient into water.
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