The Roles of Redox and Enzymatic Processes in Food Spoilage in the Global South-Reference-Cited by-同舟云学术

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The Roles of Redox and Enzymatic Processes in Food Spoilage in the Global South

Published:2024 Issue: Volume: Page:601-624
ISSN:
Container-title:Food Safety and Quality in the Global South
language:en
Short-container-title:

Author:

Oduoye Malik Olatunde^ORCID,Olaide Zainab^ORCID,Adegoke Abdullahi Adeyemi^ORCID,Agbaje Maryam Titilope,Akilimali Aymar^ORCID,Lawal Mahmud

Publisher

Springer Nature Singapore

Link

https://link.springer.com/content/pdf/10.1007/978-981-97-2428-4_19

Reference104 articles.

1. Aaron B, Gibson G (2023) How to reduce food spoilage. https://www.wikihow.life/Reduce-Food-Spoilage. Accessed 24 Sep 2023

2. AEMTEC Inc. (2023) Chemical spoilage: 10 mechanisms. https://blog.aemtek.com/chemical-food-spoilage-10-mechanisms. Accessed 30 Sep 2023

3. Bhoyar Ajay (2023) Global Technical Manager—Poultry, EW Nutrition

4. Alcimed (2022) 3 ways Asia is cutting down food loss and food waste along the food chain. https://www.alcimed.com/en/alcim-articles/3-ways-asia-is-cutting-down-food-loss-and-food-waste-along-the-value-chain/. Accessed 30 Sep 2023

5. Ames JM et al (2008) Reducing sugars, Maillard reactions and nutritional quality. In: Maillard reactions in chemistry, food and health. Woodhead Publishing, pp 211–221

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