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Sci Rep, 2019 Some of the next articles are maybe not open access.
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Preserving the food preservation legacy
Critical Reviews in Food Science and Nutrition, 2022This paper deals with the question about how early humans managed to feed themselves, and how they preserved and stored food for times of need. It attempts to show how humans interacted with their environments and demonstrate what lessons can be learnt from the about 3.4 million years of food processing and preservation.
Dietrich, Knorr, Mary Ann, Augustin
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Food preservatives — future prospects
2003If a food manufacturer is asked about the future prospects of food preservatives, the answer will probably be that he or she wants to use as few as possible and as little of any as possible. This answer may not sound very encouraging for those engaged in research on food preservatives.
Rombouts, F.M. +2 more
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FOOD PRESERVATION-THERMAL PRESERVATION OF FOOD
Climate changes and ecological sustainability in agriculture and food production in Serbia, the region and Southeastern Europe : proceedingsFood preservation is determined by a group of processes whose goal is to maintain the quality of food for as long as possible, i.e., to prevent its spoilage or decay altogether. Preserved food remains usable for a long time, even in areas far from the place of production (farms, meat industries, processing industries, etc.).
Darko Veljanovski +4 more
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Food preservation is the practice of extending the shelf life and maintaining the quality of food by inhibiting microbial growth and delaying natural enzymatic and chemical reactions. Various techniques such as heat treatment, refrigeration, and the use of preservatives like organic acids are employed to achieve this.
Neelam Singh, I. S. Singh
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Neelam Singh, I. S. Singh
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