Food preservation
From The Art and Popular Culture Encyclopedia
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Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.
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See also
- Blast chilling
- Food engineering
- Food microbiology
- Food packaging
- Food rheology
- Food science
- Food spoilage
- Freeze-drying
- Fresherized
- List of dried foods
- List of pickled foods
- List of smoked foods
- Refrigerate after opening
- Shelf life
Unless indicated otherwise, the text in this article is either based on Wikipedia article "Food preservation" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on research by Jahsonic and friends. See Art and Popular Culture's copyright notice.
