Food preservation involves the action taken to maintain the desired properties or nature of foods, within a time frame, so that it remains safe and pleasant to consume. A stable food product can be developed by applying different processing techniques and by keeping it in appropriate conditions. Food stability determination from a scientific basis rather than empiricism is a challenge to food s...

Food preservation is very important for the safety and the reliability of the product. Superchilling as used for preserving foods, has been defined as a process by which the temperature of a food product is lowered to 1–2 C below the initial freezing point. Fresh and high quality food products are in great demand worldwide. Temperature is a major factor determining the shelf life and quality of...

The onslaught of pathogens (disease-causing microbes) like bacteria and mold is responsible for the majority cases food deterioration. various techniques preservation that have been developed are all intended to lessen or completely get rid harmful ingredients. term "food preservation" refers methods preserving food. Food preservative improves human health by eradicating restricting growth orga...

beans (Gloriosa superba L.) P.Suganya, R.Kailappan and S.Parveen *Department of Food Processing and Preservation Technology, Faculty of Engineering, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641108, India 2 Department of Food and Agricultural Process Engineering, AEC&RI, TNAU, Coimbatore -641003, India corresponding authors email id: [email protected]

After a series of food safety crises during the 1990s, regulators, producers, and retailers alike are trying to regain consumer confidence by redesigning legislation and quality-assurance programs. These programs focus on process innovation, traceability, and identity preservation of products. This paper reviews current developments in the European food and retail industry. Hypotheses on the li...

THE safety and quality of the food supply has gained significant attention in recent years, yet increasing concerns over recalls and ingredient sourcing trouble many consumers [12]. These concerns lead to a need for more effective safety regulations as well as better systems for maintaining food quality. However, there is also an increase in consumer desire for natural, local and organic produc...

The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...

This paper delineates the identity preservation strategy being implemented by the British Retail Consortium and the Food and Drink Federation towards genetically modified foods. The strategy is in direct response to British consumer concerns about genetically modified foods in the wake of the “mad cow” crisis. Consumer needs are being addressed through labeling based on robust global traceabili...

Ministry of the Flemish Community, Agricultural Research Centre, Department of Animal Product Quality and Transformation Technology, Brusselsesteenweg 370, 9090 Melle, Belgium Laboratory of Agricultural Machinery and Processing, Department of Agro-Engineering and Economics, Catholic University Leuven, Kasteelpark Arenberg 30, 3001 Heverlee, Belgium Laboratory of Food Microbiology and Food Prese...