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Quality deterioration and spoilage

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Our foodstuffs, from both plants and animals, are subject to changes in quality. This is the result of transformations which originate through, among other things, enzymes which are in the product or microorganisms which come into contact with the product via air, water or soil (see Fig. 2.1). The smell, colour, taste and consistency of the foodstuff can change through this. When it is a question of beneficial change, then the processes can be stimulated, as in the making of yoghurt or sauerkraut. If the foodstuff changes in the unfavourable sense or should the changes result in danger to health, then we speak of spoilage. Spoilage can be prevented by preservation.

Keywords

Lactic Acid Bacterium Cocoa Butter Quality Deterioration Sorbic Acid Facultative Anaerobe 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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