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Louis Pasteur ForMemRS (/ ˈ l uː i p æ ˈ s t ɜːr /, French: [lwi pastœʁ] ⓘ; 27 December 1822 – 28 September 1895) was a French chemist, pharmacist, and microbiologist renowned for his discoveries of the principles of vaccination, microbial fermentation, and pasteurization, the last of which was named after him.
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Pasteurization is widely used to prevent infected milk from entering the food supply. The pasteurization process was developed in 1864 by French scientist Louis Pasteur , who discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour.
Pasteurization, discovered by Louis Pasteur in 1864, improved the quality and safety of preserved foods and introduced the wine, beer, and milk preservation. A form of pre-made split-pea soup that has become traditional
The Pasteurization of France (Les Microbes: guerre et paix suivi de Irréductions) is a book by Bruno Latour published in 1984 by A.M. Métaillié, with an English translation by Alan Sheridan and John Law published in 1988 by Harvard University Press.
Process of Fermentation. Fermentation is the anaerobic metabolic process that converts sugar into acids, gases, or alcohols in oxygen starved environments. Yeast and many other microbes commonly use fermentation to carry out anaerobic respiration necessary for survival.
Created Date: 8/30/2012 4:52:52 PM
Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation.Appert, known as the "father of food science", [1] described his invention as a way "of conserving all kinds of food substances in containers".