Enzymic Reactions in Foods of Low Moisture Content

摘要: Publisher Summary In foodstuffs strongly protected by low moisture content against the development of organisms, experience shows that enzyme reactions can still occur, though at a reduced speed. There are, course, other possible effects greatly modify smell, taste, consistency, and texture, for example, chemical or physicochemical changes. This chapter deals only with enzymatic It reviews information available on such changes in different foods, elucidation certain spoilage processes, relation between foods their susceptibility to reactions, some theories will explain mechanisms. also are great importance involved. Though not all details these processes have been elucidated, character has regarded as being certain. If inactivated, enzymes play an important part low-moisture solid state. does matter whether endogenous arise from microorganisms. latter case, be effective long after microorganisms formed them died.