Why do some leftovers get better with age, and others get worse?

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Bandonill EH, Corpuz GG, Ablaza MJ, Tibayan PA, & Soco OC (2012). Consumers prefer low amyloselow gelatinization temperature rice, freshly cooked or staled. Philippine Journal of Crop Science. https://agris.fao.org/agrissearch/se...
Lorenz BAS, Langen N, Hartmann M, & KlinkLehmann J (2018), Decomposing attitudes towards food leftovers: Implications for general attitude, intention and behavior. British Food Journal 120 (11): 24982509. https://doi.org/10.1108/BFJ0820170430.
Younathan, MT (1985). Causes and prevention of warmedover flavor. In Proceedings of Am. Meat Sci. Assn. 38th Annual Reciprocal Meat Conf., Louisiana State University, Baton Rouge, pp. 7480. https://meatscience.org/docs/default...

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Dr. Pat Silcock, Research Associate Professor and Manager of the Product Development Research Centre at the University of Otago, New Zealand

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