Please enable JavaScript.

Coggle requires JavaScript to display documents.

33908263-rotten-fruits-isolated-on-white - Coggle Diagram

- - - - loss of food quality by intrinsic enzymes
      - phenolase (leading to browning) or form pigments and discolor foods
      - hydrolyze starches and cellulose; others hydrolyze fats and produce rancidity
    - - lipid oxidation and non-enzymatic browning
        
        Maillard reaction
        
        advance: which lead to the formation of volatile or soluble substances
        
        final: leading to insoluble brown polymers
        
        early: which are chemically well-defined steps without browning
        
        Lipid oxidation rate and course of reaction is influenced by light, local oxygen concentration, high temperature, the presence of catalysts and water activity
    - - They include both autotrophic and heterotrophic species, and can be aerobic or anaerobic, and many species can thrive under either condition. They have relatively simple nutritional needs, and are easily adaptable and can readily change to suit their environment.
      - fungi growth is characterized by unicellular or multicellular filamentous hyphae, which can often be the cause of physical biodeterioration.