Spoilage will be defined as any process leading to the deterioration of the safety, sensory quality (taste, flavor, texture, color and
appearance) or nutritional value of food. Following are the different types of food spoilage:
1. Microbial spoilage: deterioration due to the activity and/or presence of microorganisms
2. Enzymatic spoilage : undesirable changes due to enzymecatalyzed reactions
3. Chemical spoilage: undesirable changes due to non-enzymatic chemical reactions between the components of food (Maillard browning) or between the food and its environment ( lipid oxidation)
4. Physical spoilage: undesirable changes in the physical structure of the food ( sugar crystallization in preserves, separation of emulsions, collapse of gels).
We organize a online training on cassava transformation. Join us to profit of news skills . If you are interested click on the link
Spoilage will be defined as any process leading to the deterioration of the safety, sensory quality (taste, flavor, texture, color and
appearance) or nutritional value of food. Following are the different types of food spoilage:
1. Microbial spoilage: deterioration due to the activity and/or presence of microorganisms
2. Enzymatic spoilage : undesirable changes due to enzymecatalyzed reactions
3. Chemical spoilage: undesirable changes due to non-enzymatic chemical reactions between the components of food (Maillard browning) or between the food and its environment ( lipid oxidation)
4. Physical spoilage: undesirable changes in the physical structure of the food ( sugar crystallization in preserves, separation of emulsions, collapse of gels).
We organize a online training on cassava transformation. Join us to profit of news skills . If you are interested click on the link
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