Why do some leftovers suck

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=-9V0H5nyPf0

Why do some leftovers get better with age, and others get worse? • 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: • -Bandonill EH, Corpuz GG, Ablaza MJ, Tibayan PA, Soco OC (2012). Consumers prefer low amylose-low gelatinization temperature rice, freshly cooked or staled. Philippine Journal of Crop Science. https://agris.fao.org/agris-search/se... • -Lorenz BAS, Langen N, Hartmann M, Klink-Lehmann J (2018), Decomposing attitudes towards food leftovers: Implications for general attitude, intention and behavior. British Food Journal 120 (11): 2498-2509. https://doi.org/10.1108/BFJ-08-2017-0430. • -Younathan, MT (1985). Causes and prevention of warmed-over flavor. In Proceedings of Am. Meat Sci. Assn. 38th Annual Reciprocal Meat Conf., Louisiana State University, Baton Rouge, pp. 74-80. https://meatscience.org/docs/default-... • 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: • -https://www.seriouseats.com/what-is-w... • -https://www.forbes.com/sites/nadiaaru... • 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: • -Dr. Pat Silcock, Research Associate Professor and Manager of the Product Development Research Centre at the University of Otago, New Zealand • MinuteFood is created by Kate Yoshida, Arcadi Garcia Bill Mead, and produced by Neptune Studios LLC. • Merch | https://store.dftba.com/collections/m... • TikTok | / minutefood_ • Twitter | / minutefood • Instagram | / minutefood_ • Facebook | / minutefood

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