Talk:Food browning

Untitled
Article Edit proposal. OUTLINE: Browning (food process). I want to start the edit by making the title caption more direct, "browning of food". Also, I feel that there is a need to expand on the introduction of browning of food. In the introduction, little is said regarding what food browning is and how it arises in the many different food available to us. I want to touch upon this area with a little background on food browning and why it generally occurs, along with some auxiliary images of common foods such as apples Then I can add the types of browning reactions and briefly mention them in the intro section. I would like to then add more information for each type of browning reaction (enzymatic, non) in thei respective content sections. Since there is less information regarding the mechanism of an enzymatic reaction I will focus my editing in this section. In the enzymatic section of the article, I can retrieve a PDB file for one or two of the most important proteins responsible for the enzymatic reactions in food browning (catechol oxidase or polyphenol oxidase). This will allow viewers to get a glimpse of the protein in its 3D structure. As mentioned in the intro section, "browning has an important economic cost, causing deterioration of the value of products in the market of food". I could add a separate content section labeled "implications of food browning in food industry" or "consequences of browning in consumerism". I feel that adding a component of food industry or agriculture can be very informative as to how browning of food can affect consumers. I came across an article regarding the maillard reaction and its negative and positive effects on food quality. The article's main goal was to find a way to control for browning and minimize waste of foods by catalyzing reactions that can stop or slow down the browning process. One famous example is seen in another article I have read regarding apples and controlling their browning process with the addition of ascorbic acid. Adding information regarding its implications and how bornwing effects food and people that consume it can be a great way to expand on the article. In addition to adding more detailed description of the content itself, it is very important to add additional citations for verification. This will help improve the article and its content. (Rehman94 (talk) 14:59, 1 November 2016 (UTC) Umar Rehman).

Wiki Education Foundation-supported course assignment
This article is or was the subject of a Wiki Education Foundation-supported course assignment. Further details are available on the course page. Student editor(s): Rehman94. Peer reviewers: Rehman94.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 21:35, 16 January 2022 (UTC)

Peer Editing
Greetings, The article introduced the process of browning adequately, the only issues were a few grammatical errors and strange word order of which I managed to fix. Another issue I had was the formatting of placing a whole sentence in bold, and the bullet points. It is not wrong, and I believe it is totally up to preference, but there should not be any bolded sentences in my opinion. It distracts from the bullet points and disrupts the flow of the article. I would also recommend placing the winemaking process section as the last section on the page as it is a specific example of browning. That way I believe there would better flow. In addition, it was mentioned of a specific plant derivative that helps with preventing the browning of seafood products. I think it would be helpful to provide the name or a tag to this inhibitor.Pizzaman1995 (talk) 07:54, 15 November 2016 (UTC)

Peer Edits
Hi! Overall, I thought you did a really good job on bringing background information and specific science into the article. Some things I would work on:

-Article Content: I thought you did a really good job about breaking down the science into the high school level. However, you introduce enzymatic browning that requires exposure to oxidation by stating "It begins with the oxidation of Phenols by Polyphenol oxidase into Quinones[4]."While you do hyperlink these terms, I think it would be beneficial to describe them a little since you talk about phenols a lot in your article and it would make it easier for the reader. Also, you only introduce seafood browning in the introduction and the only at the end of your article, so I think it would be beneficial to not forget about browning in this area by adding it in through out the article or include it as its own section.

-Organization: I'm not sure if one of the titles should be "A variety of methods are used to prevent or slow down enzymatic browning of foods, each method aimed at targeting specific steps of the chemical reaction." I believe titles should be short and succinct in order to make it easier for reader to know what they will be reading. I think the winemaking section should be placed after the non-enzymatic browning section, since it includes both non enzymatic and enzymatic browning. Also, I would break up the implications in the food industry and technology (the last section) into more than one paragraph. It is too long for readers and could be easier to read if broken up.

Grammar/Syntax: Overall, didn't really see any issues here. I changed a few things that I thought would be better/ easier to understand if reworded. Another thing to note: make sure your sentences are clear and there are not too many thoughts in one sentence to make it easier for the reader. — Preceding unsigned comment added by Spolovneff (talk • contribs) 05:53, 22 November 2016 (UTC)