Oxidation is the action of oxygen on chemicals in foods. Oxidation causes the surfaces of cut apples and potatoes to turn brown when exposed to the air. Oxygen is a prime destroyer that attacks many foods, often helped by enzymes and energy from the sun. Oxidation destroys vitamins such as vitamin E. A quick way of preventing oxidation in the kitchen is with a squeeze of lemon juice.
- Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.