Food Processing and Preservation

  1. Fundamentals of Food Spoilage
    1. Nature of Food Spoilage
      1. Definition and Characteristics
        1. Economic and Health Implications
          1. Spoilage Indicators
          2. Microbial Spoilage
            1. Spoilage Microorganisms
              1. Bacteria
                1. Gram-Positive Bacteria
                  1. Gram-Negative Bacteria
                    1. Spore-Forming Bacteria
                    2. Yeasts
                      1. Fermentative Yeasts
                        1. Film-Forming Yeasts
                        2. Molds
                          1. Common Spoilage Molds
                            1. Mycotoxin-Producing Molds
                          2. Factors Controlling Microbial Growth
                            1. Intrinsic Factors
                              1. pH and Acidity
                                1. Water Activity
                                  1. Nutrient Availability
                                    1. Redox Potential
                                      1. Natural Antimicrobials
                                        1. Biological Structure
                                        2. Extrinsic Factors
                                          1. Temperature
                                            1. Relative Humidity
                                              1. Atmospheric Composition
                                                1. Light Exposure
                                                  1. Storage Time
                                                  2. Processing Factors
                                                    1. Heat Treatment
                                                      1. Irradiation
                                                        1. Chemical Additives
                                                    2. Chemical and Biochemical Spoilage
                                                      1. Enzymatic Reactions
                                                        1. Enzymatic Browning
                                                          1. Polyphenol Oxidase Activity
                                                            1. Prevention Strategies
                                                            2. Lipase Activity
                                                              1. Proteolytic Enzymes
                                                              2. Non-Enzymatic Reactions
                                                                1. Maillard Browning
                                                                  1. Reaction Mechanism
                                                                    1. Controlling Factors
                                                                    2. Caramelization
                                                                      1. Lipid Oxidation
                                                                        1. Autoxidation Process
                                                                          1. Photooxidation
                                                                            1. Enzymatic Oxidation
                                                                          2. Protein Degradation
                                                                            1. Denaturation Mechanisms
                                                                              1. Proteolysis
                                                                            2. Physical Spoilage
                                                                              1. Moisture Changes
                                                                                1. Migration and Redistribution
                                                                                  1. Crystallization Effects
                                                                                  2. Textural Changes
                                                                                    1. Softening
                                                                                      1. Hardening
                                                                                        1. Structural Collapse
                                                                                        2. Mechanical Damage
                                                                                          1. Impact Damage
                                                                                            1. Compression Damage
                                                                                              1. Abrasion

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                                                                                          1. Introduction to Food Processing and Preservation

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                                                                                          3. Thermal Processing Methods