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Nitrogen dioxide is poisonous and can be fatal if inhaled in large quantities. [8] Cooking with a gas stove produces nitrogen dioxide which causes poorer indoor air quality. Combustion of gas can lead to increased concentrations of nitrogen dioxide throughout the home environment which is linked to respiratory issues and diseases.
The gas used is usually inert, or of a nature that protects the integrity of the packaged goods, inhibiting unwanted chemical reactions such as food spoilage or oxidation. Some may also serve as a propellant for aerosol sprays like cans of whipped cream. For packaging food, the use of various gases is approved by regulatory organisations. [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 ...
Physical preservation entails processes such as refrigeration or drying. [1] Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration ...
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...
Modified atmosphere packaging (MAP) is the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, drugs, etc.) in order to improve the shelf life. [ 1 ] [ 2 ] The need for this technology for food arises from the short shelf life of food products such as meat, fish, poultry, and dairy in the ...
In molecular orbital theory, there is a sigma bond between each oxygen atom and the nitrogen atom, and a delocalized pi bond made from the p orbitals on nitrogen and oxygen atoms which is perpendicular to the plane of the molecule. The negative charge of the ion is equally distributed on the two oxygen atoms.
There are many branches of food science that study different aspects of food, such as safety, microbiology, preservation, chemistry, engineering, and physics. Until the advent of molecular gastronomy, there was no branch dedicated to studying the chemical processes of cooking in the home and in restaurants.