Abstract
The objective of this chapter is to give a brief summary of major reactions occurring in foods that contribute to deterioration in quality and reduced shelf life. Food deterioration and spoilage during storage and distribution are a result of a variety of chemical, biochemical, and/or physical changes, such as lipid oxidation, enzymatic and nonenzymatic browning, and moisture absorption/loss. These reactions change the overall food appearance, texture, and flavor/aroma, and cause loss of nutrients such as vitamins. This chapter gives an overview of these chemical and physical reactions. Intrinsic and extrinsic factors affecting these reactions are summarized. Methods to measure and model these changes are briefly presented.
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