Question

Q1. How presences of enzymes in foods spoil them? Explain with exampie?
of management,​

Answer 1

How presences of enzymes in foods spoil them?

texture of foods, e.g. tissue releases some enzymes which in the presence of oxygen from the air, chemically react with plant compounds to give brown pigments. This reaction is known as enzymatic browning.

Answer 2

Answer:

In thermally processed foods, several heat-stable enzymes of the microorganisms retain their activity after the cells are killed. These enzymes can break down the nutrients to cause spoilage during subsequent storage of the food.Example of  management are :  CEO of an organization.

Explanation:

Hope this helps