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15 cards from this deck
Deterioration of food quality making it unsafe or undesirable
Enzyme action, moisture loss, microbial contamination
Natural proteins found in all foods
When cut/damaged, enzymes oxidise phenolic compounds creating brown discolouration
Acidic environments & foods with lower moisture content
Not always visible to the naked eye
Protein-rich and high-moisture foods
Citric acid (lemon juice) & ascorbic acid (vitamin C)
Denatures enzymes, making them inactive
Inactivates enzymes to prevent deterioration during frozen storage
Between 4°C and 60°C (40°F to 140°F)
Becomes dry, tough, less appealing; concentrates flavours
Can produce dangerous toxins without visible signs
Slows enzyme activity & microbial growth
Sulphites
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