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Fats, microbial spoilage

Abiotic spoilage is produced by different physical and chemical changes such as hydrolytic action of enzymes, oxidation of fats, breakdown of proteins, and a browning reaction between proteins and sugars. However, in this chapter we focus on microbial deterioration and their effects on bioactive compounds. [Pg.343]

See other pages where Fats, microbial spoilage is mentioned: [Pg.286]    [Pg.92]    [Pg.286]    [Pg.2172]    [Pg.2173]    [Pg.71]    [Pg.286]    [Pg.97]    [Pg.265]    [Pg.104]    [Pg.122]    [Pg.549]    [Pg.571]    [Pg.225]    [Pg.13]   
See also in sourсe #XX -- [ Pg.265 ]



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