MICROORGANISMS RESPONSIBLE FOR DETERIORATION OF FOOD PRODUCTS: REVIEW
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
North Univ Center Baia Mare
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Every year, tons of food is thrown away because of changes in odor, taste, texture or color. Food spoilage has a very important effect at this point. Microorganisms have a significant position in food spoilage. The type of microorganisms seen varies depending on factors such as the amount of water, acidity, carbohydrate, protein or fat ratios of foods, packaging type, and oxygen levels. In this section, basic organisms that cause food spoilage (bacteria, mold, yeast) and microorganisms that are effective in specific food groups (meat products, poultry products, dairy products, seafood products, egg products, cereal products, fruits and vegetables) are covered. Approaches to reduce spoilage organisms are as important as identifying spoilage organisms. Therefore, recommendations for controlling and preventing spoilage organisms are also included in this section.
Açıklama
Anahtar Kelimeler
Food Spoilage, Spoilage Microorganisms, Bacterial Spoilage, Yeast, Mold, Wine Spoilage Yeasts, Lactic-Acid Bacteria, Microbiological Spoilage, Crassostrea-Gigas, Essential Oils, Liquid Egg, Meat, Storage, Quality, Inactivation
Kaynak
Carpathian Journal of Food Science and Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
14
Sayı
4
