Biochemisty of Food Spoilage ( Hariom Yadav )

Highly Perishable

Meat

Fruit

Milk

Vegetables

Eggs

Semi perishable

Potatoes

Nuts

Flour

Stable

Rice

Dry beans

Biochemistry of food spoilage

Substrates

Chemical reactions

Chemical compounds

Factors

Oxidation of food

Reversion flavor of soyabean

Sunlight flavor in milk

Rapid loss of Riboflavin, vitamin D, E and C

Greening of potato

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