Food Chemistry and Microbiology

  1. Food Spoilage Mechanisms
    1. Microbial Spoilage Patterns
      1. Meat and Poultry Spoilage
        1. Pseudomonas Species
          1. Enterobacteriaceae
            1. Lactic Acid Bacteria
              1. Spoilage Indicators
              2. Fish and Seafood Spoilage
                1. Shewanella Species
                  1. Photobacterium Species
                    1. Histamine Formation
                    2. Fruit and Vegetable Spoilage
                      1. Soft Rot Bacteria
                        1. Fungal Pathogens
                          1. Post-Harvest Diseases
                          2. Dairy Product Spoilage
                            1. Psychrotrophic Bacteria
                              1. Yeasts and Molds
                                1. Off-Flavor Development
                                2. Cereal and Bakery Product Spoilage
                                  1. Mold Growth
                                    1. Rope Formation
                                      1. Staling Mechanisms
                                    2. Chemical Spoilage
                                      1. Lipid Oxidation
                                        1. Rancidity Development
                                          1. Off-Flavor Formation
                                            1. Nutritional Losses
                                            2. Enzymatic Browning
                                              1. Polyphenol Oxidase Activity
                                                1. Substrate Availability
                                                  1. Prevention Methods
                                                  2. Non-Enzymatic Browning
                                                    1. Maillard Reaction
                                                      1. Caramelization
                                                        1. Ascorbic Acid Oxidation
                                                      2. Physical Spoilage
                                                        1. Moisture Migration
                                                          1. Texture Deterioration
                                                            1. Phase Separation
                                                              1. Crystallization Changes
                                                              2. Spoilage Assessment
                                                                1. Sensory Evaluation
                                                                  1. Chemical Indicators
                                                                    1. Microbiological Analysis
                                                                      1. Instrumental Methods

                                                                    Previous

                                                                    9. Beneficial Microorganisms and Fermentation

                                                                    Go to top

                                                                    Next

                                                                    11. Foodborne Pathogens and Illness