CHANGES IN PHYSICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES DURING FOOD STORAGE

Nowadays, the topic of storing food products correctly is relevant, as it retains both their food, biological values and protects against potential damage. But in the process of storage there are changes that cannot be avoided, but it can be slowed down. That is the importance of this topic. There are many ways to increase the shelf life of food products that the manufacturer can implement to bring fresh food products to the consumer.

Related Organizations

Kuban State Technological University
Russian Federation
Kuban State Technological University
Kazan State Technological University
Russian Federation

Keywords

storage of food products, desorption, crystallization of sugars, oxidation of fats (rancidity), darkening of products, chemical bombing, rotting, acidification of the product without the formation of gases, hydrogen sulfide spoilage, fermentation, molding, physical processes, chemical processes, microbiological processes, sanitary standards, preservatives, canning.

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