Search results
Results From The WOW.Com Content Network
The Journal of Food Processing and Preservation is a peer-reviewed scientific journal that covers research into food processing and preservation. [1] It is published by Wiley-Blackwell . The journal moved to online-only publication in 2011.
Snap freezing (or cook-chill or blast freezing) is the process of rapid cooling of a substance for the purpose of preservation. It is widely used in the culinary and scientific industries. It is widely used in the culinary and scientific industries.
The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries , fruits and vegetables both diced or sliced, seafood such as shrimp and small fish , meat , poultry , pasta , cheese and grains . [ 1 ]
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [11] [12] [13] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin, as well as the pathway of food preservation followed by salt ...
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...