The global crisis has worsened an already precarious food situation because when food is in short supply people are more concerned about satisfying hunger, therefore care less about food safety. Spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics caused by mesophilic microorganisms which grow in moderate temperature range. Inadequate packaging also could have profound effect on the whole pattern and total amount of food consumed, hence this research, to show that Spices and packaging materials could play an important role in enhancing the shelf life and overall acceptability of food, as demonstrated using steamed bambara groundnut pudding.
| Autorius: | Chisom Umeh |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2018 |
| Knygos puslapių skaičius: | 128 |
| ISBN-10: | 6139973732 |
| ISBN-13: | 9786139973736 |
| Formatas: | Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Spices and packaging materials: effect on food shelf life/acceptability“
