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Light can cause oxidation of the food. The food's color can fade or change and the fats can become rancid. Special lighting is available for stores to reduce the effect. See Related Links.
One example: Store light and sunlight can affect the flavor of milk pretty rapidly. Fluid milk experts can detect the flavor difference. Most consumers don't.
What else can I help you with?
What are the bad effects of matter?
food spoilage and green house effect
What are the effect of food spoilage in eleven food groups?
It renders all food inedible, causing waste.
Factors that affect food spoilage?
factor effecting on food spoilage
Does aluminum foil affect food spoilage?
Aluminum foil can help reduce food spoilage by providing a barrier to oxygen, moisture, and light, which can slow down the deterioration of food. It can also help maintain the freshness and flavor of the food by preventing exposure to outside elements. However, proper storage and handling of the food are still important factors in preventing spoilage.
What is physical spoilage?
physical spoilage is how the food looks. it's appearance.
How do you write food spoilage report?
i wont a spoilage report formet
How does refrigerator prevent food spoilage?
refrigiratorprevent food spoilage
What is poisonous spoilage?
A poisonous spoilage is a poison food that cant be eaten now
How do enzymes cause food spoilage?
There are enzymes that speed up the chemical reaction components in food which leads to spoilage. Enzymes can be slowed down so that food spoilage doesn't occur as quickly by keeping food in cold temperatures.
Classification of food according to ease of spoilage?
based on the ease of spoilage food is classified into 3 :-high perishable food -semi perishable food -non perishable food
How does canning food prevent food spoilage?
preservatives
What is the definition of nutritive food spoilage?
When the original nutritive value, flavor, texture of the food is damaged, it is known as nutritive food spoilage. When this occurs, the food becomes unsuitable to consume.
