_________ is associated with spoilage, development of off-flavors, deterioration of textures, discoloration and loss of nutritional value. 

The correct answer is food deterioration

Key Points

Food deterioration:-

• It is a natural process that occurs over time in all foods.
• It is caused by a variety of factors, including:
  • Microorganisms: Bacteria, yeasts, and molds can grow on food and cause it to spoil.
  • Enzymes: Enzymes are naturally occurring proteins that speed up chemical reactions. In food, enzymes can cause food to break down and spoil.
  • Oxygen: Oxygen can cause food to oxidize and become rancid.
  • Light: Light can cause food to discolor and lose nutrients.
  • Temperature: Temperature can affect the rate of food deterioration. Food spoils more quickly at warm temperatures.
• Food deterioration can cause a variety of problems, including:
  • Spoilage: Spoiled food is unsafe to eat and can cause food poisoning.
  • Off-flavors: Food that is starting to deteriorate may develop off-flavors, such as sourness, bitterness, or staleness.
  • Deterioration of textures: Food that is deteriorating may become slimy, mushy, or tough.
  • Discoloration: Food that is deteriorating may change color, such as browning or fading.
  • Loss of nutritional value: Food that is deteriorating may lose some of its nutrients.

Additional Information 

• Food processing:-
  • It can be any method used to turn raw food into food products.
  • It can involve one or a combination of the following: washing, chopping, pasteurizing, freezing, fermenting, packaging, and more.
• Food preservation:-
  • It is the process of treating and handling food to prevent or slow down its spoilage. 
• Food conservation:-
  • It is the practice of keeping food fresh and edible for as long as possible.