Abstract:Information regarding the changes which occur in foods during storage is fundameptal to studies of nutritive value. Nevertheless until recently there have been few attempts to determine the effects of storage upon the nutrients, most attention being focused upon the retention of the original color, texture, and flavor and upon the prevention of bacterial spoilage. However, the fact that changes readily occur in the physical and organoleptic qualities of foods is indicative of enzyme activity. Since enzymes and… Show more
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