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Food Spoilage: Autolysis Explained by Hina Parvaiz Ahmad is a document available to read on EtoBox.
Hina Parvaiz presented on food spoilage agents, specifically autolysis. Autolysis refers to deteriorative changes originating within the food system that result in the food no longer being edible to humans. There are two types of autolysis: chemically induced and enzymatically induced. Chemically induced autolysis includes oxidative rancidity in fats and oils initiated by oxygen, as well as non-enzymatic browning reactions between carbonyl groups and amino acids that cause discoloration of foods. Enzymatica
- Author
- Hina Parvaiz Ahmad
- Language
- EN