What is the biochemical basis for this kitchen technique

Reference no: EM1397323

Many people will buy freshly picked corn from a farmer's market and immediately take it home, husk it, boil it for several minutes in water, and then cool it quickly in cold water. They will then cut the corn off the cob and freeze it for later use. This corn does retain is sweet taste.

What is the biochemical basis for this kitchen technique?

Reference no: EM1397323

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