Which of the following explains what causes the brown color of food?

Explanation:

Enzymic browning is an oxidation reaction caused by air exposure that converts the naturally occurring enzymes into molecules that create brown pigments in the food. The browning process occurs mostly in fruits and vegetables, but occasionally in non-food items as well.

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Enzymatic browning occurs in some foods, mostly fruit and vegetables, causing the fruit or vegetables to turn brown. Oxidation reactions occur in food and non-food items. Oxygen can cause the sliced fruit to become brown, resulting from an oxidation reaction.

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