منابع مشابه
Applications of Essential Oils in Food Preservation
Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety...
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Anon. 1955a Continuous tomato juice drying tests successful. Western Canner and Packer, 47, No. 7, 16. Anon. 1955b Superior dehydrated juices from continuous vacuum process. Food Eng., 27, No. 3, 71-73, 164. CAMPBELL, W. L., PROCTOR, B. E., AND SLUDER, J. C. 1945 Supplemental Research Report on QMC Contract Projects for the Period July 1 through October 31, 1945. Mass. Inst. Technol., Cambridge...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملFood Preservation
The term food preservation refers to any one of a number of techniques used to prevent food from spoiling. The following are the general methods of food preservation: application of heat, such as canning and preserving, pasteurization, evaporation, sun-drying, dehydration and smoking, application of cold, as ill cold storage, refrigeration and freezing, the use of chemical substances such...
متن کاملEnterocins in food preservation.
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic cultures and nowadays extensively studied for the produ...
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ژورنال
عنوان ژورنال: American Journal of Public Health and the Nations Health
سال: 1956
ISSN: 0002-9572
DOI: 10.2105/ajph.46.10.1306