Reaction with oxygen contributes to food deterioration through which process?

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Multiple Choice

Reaction with oxygen contributes to food deterioration through which process?

Explanation:
Oxidation is the reaction with oxygen that drives food deterioration. In foods, oxygen can attack fats, leading to lipid oxidation and rancid flavors; it can also oxidize pigments, causing browning and color loss; and it can affect vitamins, reducing nutritional value. Antioxidants help slow this process by neutralizing reactive oxygen species. This differs from fermentation (microbial metabolism producing acids or alcohol), pasteurization (heat treatment to kill microbes), and biosynthesis (the cell-building of new molecules).

Oxidation is the reaction with oxygen that drives food deterioration. In foods, oxygen can attack fats, leading to lipid oxidation and rancid flavors; it can also oxidize pigments, causing browning and color loss; and it can affect vitamins, reducing nutritional value. Antioxidants help slow this process by neutralizing reactive oxygen species. This differs from fermentation (microbial metabolism producing acids or alcohol), pasteurization (heat treatment to kill microbes), and biosynthesis (the cell-building of new molecules).

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