Author/Editor		Borštnar, Mija
Title		Kvar živil
Type		članek
Source		In: Glavič P, Brodnjak-Vončina D, editors. Zbornik referatov s posvetovanja Slovenski kemijski dnevi 2000: 1. in 2. del; 2000 sep 28-29; Maribor. Maribor: FKKT,
Publication year		2000
Volume		str. 535-41
Language		slo
Abstract		Food intended for human consumption must have acceptable composition, organoleptic properties and must not contain substances which could have harmtul effects on health. By deterioration or spoilage food is changed to such extent that it is not suitable for human consumption. The canges are related to difference in organoleptic properties (taste, odour, colour and texture), difference in composition with consequenily lower nutritional value (essential fatty acids, essential amino acids...) and formation of substances with may involve health risk. The most important cliemical reactions in the process of deterioration or spoilage are mentioned in this paper (hydrolisis, oxidation, Maillard reaction). Substances which are formed in the process of deterioration and which are potentially toxic because they can have harmful effects to health under certain conditions are dealt with. Evaluation of food spoilage in regard to Slovenian legislation concerning food quality and health impeccability is also discussed.
Descriptors		FOOD CONTAMINATION HYDROLYSIS OXIDATION-REDUCTION MAILLARD REACTION MYCOTOXINS BIOGENIC AMINES FOOD INSPECTION