Journal of Food Technology and Preservation

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Perspective - Journal of Food Technology and Preservation (2021) Volume 5, Issue 7

Food Preservation.

Food preservation includes food process practices that control the expansion of microorganisms, like yeasts although some ways work by introducing a benign bacterium or fungi to the food, and slow the reaction of fats that causes rancidity. Food preservation may also contain processes that inhibit a visual deterioration, like the accelerator is browning a reaction in apples when they're cut throughout food preparation. By conserving food, a waste product may be reduced and those are vital to decrease production prices and increase the importance of food systems, improve food security and nutrition and contribute towards an environmental property.

Author(s): Arman Rose

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