Preservation: past, present and future
نویسندگان
چکیده
منابع مشابه
Preservation: past, present and future.
Foods deteriorate in quality due to a wide range of reactions including some that are physical, some that are chemical, some enzymic and some microbiological. The various forms of spoilage and food poisoning caused by micro-organisms are preventable to a large degree by a number of preservation techniques, most of which act by preventing or slowing microbial growth. These include freezing, chil...
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Preservation of food and beverages resulting from fermentation has been an effective form of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through naturally occurring fermentations, however, modern large scale production generally now exploits the use of defined strain starter systems to ensure consistency and quality in the final product. This review will...
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ژورنال
عنوان ژورنال: British Medical Bulletin
سال: 2000
ISSN: 0007-1420,1471-8391
DOI: 10.1258/0007142001902996