Peer reviewedERIC Number: EJ298632
Record Type: Journal
Publication Date: 1984
Pages: N/A
Abstractor: N/A
ISBN: N/A
ISSN: N/A
EISSN: N/A
Chemical Effects in Food Stored at Room Temperature.
Karel, Marcus
Journal of Chemical Education, v61 n4 p335-39 Apr 1984
Nonenzymatic browning and lipid oxidation, two important chemical deteriorative mechanisms, are discussed. The first is the major cause of darkening of concentrated and dehydrated stored foods and is also the cause of various cooked and stale flavors in food. The second is the major cause of rancidity in foods. (JN)
Descriptors: Biochemistry, Chemical Reactions, College Science, Food, Higher Education, Oxidation, Science Education
Publication Type: Journal Articles; Reports - Research
Education Level: N/A
Audience: N/A
Language: English
Sponsor: N/A
Authoring Institution: N/A
Grant or Contract Numbers: N/A
