Foods may develop a variety of browncolors, from yellowbrown
to red-brown to black-brown, during handling, processing,
and storage. These colors are desirable in certain
foods (e.g., coffee, beer, bread, maple syrup). In other
foods, such as most dehydrated fruits and vegetables, dried
eggs, and canned or dried milk, browning is detrimental.
Even when desirable, browning should not be excessive,
as in potato chips, french fries, and apple juice. Numerous
reactions lead to browning in foods. Some of these may
also generate flavors and/or alter the nutritional properties
of foods. Conventionally, browning is discussed as
enzymatic and nonenzymatic browning.