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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Animals, Livestock, One Health
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Fields of Study
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Animals, Livestock, One Health
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Research, Technology, Methods
  2. toxicology
  3. products and commodities
  4. product quality
  5. food quality
  6. food spoilage
  1. Economics, Trade, Law, Business, Industry
  2. products and commodities
  3. product quality
  4. food quality
  5. food spoilage
  1. Fields of Study
  2. food science
  3. food quality
  4. food spoilage
  1. Human Nutrition, Food Safety and Quality
  2. food science
  3. food quality
  4. food spoilage

Término preferido

food spoilage

Tipo

  • Topic

Definición

  • Information Varying degrees of physical, chemical and/or biological deterioration of food sensory properties, nutrient content, and/or safety. Major causes include: 1) growth and activity of microorganisms, 2) natural enzymes, 3) insects, parasites and rodents, 4) temperature, 5) moisture and dryness, 6) air/oxygen, 7) light, 9) time.

    Fuente: NAL Thesaurus Staff

    Tipo: Concept definition

Concepto genérico

Conceptos específicos

Conceptos relacionados

Sinónimos

  • food decay
  • food degradation
  • food deterioration
  • staling (food)

En otras lenguas

URI

https://lod.nal.usda.gov/nalt/17374

Descargue este concepto:

RDF/XML TURTLE JSON-LD Creado 19/1/06, última modificación 20/7/20