Summary This chapter contains sections titled: Mechanisms of food deterioration and spoilage Factors influencing the shelf life of foods SummaryDominic ManPrincipal Lecturer in Food Sciences at the School of Applied Science, South Bank University, London...
1.1DETERIORATIONANDSPOILAGEOFFOOD Deteriorationinvolvingthosechangesinqualityinducedbyphysical,chemicalandbiochemicalreactionstakingplacewithintheinterventionofthephysicalenvironment(oxygen,CO2,water,light,heat,etc). Spoilage:thosechangesinqualitybroughtaboutbytheactionofbiologicalagents,especiallymicroorganismandinsects. ...
food spoilage [′füd ‚spȯil·ij] (food engineering) Deterioration in the color, flavor, odor, or consistency of a food product. McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc. ...
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Studies on Fungi Responsible for the Spoilage/Deterioration of Some Edible Fruits and Vegetables Investigationof fungi responsible for the post harvest deterioration of Lycopersicumesculentus (tomatoes), Elaeisguineensis (palm fruit), Ipomoea batatas (... IP Udoh,CI Eleazar,BO Ogeneh,... - 《微生物...
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(1961). Microbiology of shellfish deterioration. In: Fish as Food, Vol. 1 (Production, Biochemistry and Microbiology). Ed. G. Borgstrom, New York, Academic Press. Google Scholar Frazier, W.C. and Westhoff, D.C. (1988). Food Microbiology, 4th edn. New York, McGraw-Hill. Google ...
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. T...
When consumed frequently in excess, citric acid can lead to enamel degradation and teeth deterioration. This additive also supports the absorption of heavy metals, which, in turn, might lead to brain impairment. It can also affect the kidneys and liver [13, 15]. Monosodium glutamate (E621) ...
The third main route was the investigation of the deterioration in odor and taste due to oxidative or microbial spoilage. As these investigations progressed, it became clear that these flavor areas show considerable interaction and that, in addition, other sensory impressions of a product as regards...