Results 321 to 330 of about 2,890,161 (343)
Some of the next articles are maybe not open access.
Spoilage and preservation of foods
2009The principal objective of food processing is to preserve the overall quality of the food over a certain duration, known as the shelf life. The types of food spoilage are microbial, enzymatic, chemical and physical. Microbial spoilage is the most important, since it may affect food safety.
openaire +2 more sources
Pasteurization and Food Preservation
2007Pasteurization is of the most important steps in preservation and is essential for food safety. The primary object of pasteurization is to free the food of any microorganism that might cause deterioration or endanger the health of the consumer. The product is packed in retort crates or in racks and immersed in the bath for pasteurization.
openaire +2 more sources
2007
Preservatives are compounds used to delay or prevent the chemical and microbiological deterioration of foods. Nitrites and nitrates are used in many foods as preservatives and functional ingredients. Nitrite provides more inhibitory effects under anaerobic conditions as compared to aerobic.
openaire +2 more sources
Preservatives are compounds used to delay or prevent the chemical and microbiological deterioration of foods. Nitrites and nitrates are used in many foods as preservatives and functional ingredients. Nitrite provides more inhibitory effects under anaerobic conditions as compared to aerobic.
openaire +2 more sources
Modified HKUST-1-based packaging with ethylene adsorption property for food preservation
Food Hydrocolloids, 2022Lin Nian +5 more
semanticscholar +1 more source
An overview of antimicrobial nanoparticles for food preservation
Materials Today: Proceedings, 2022Rachana Jadhav +6 more
semanticscholar +1 more source