Journal of Food Science and Nutrition

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Online Food Technology Journals

Food technology  is a part of food science that manages the producion forms that make foods. Early scientific research  into food innovation focused on food preservation. Nicolas Appert's improvement in 1810 of the canning procedure was a conclusive events. The procedure wasn't called canning at that point and Appert didn't generally know the rule on which his procedure worked, yet canning has majorly affected food preservation strategies.

Louis Pasteur's exploration on the decay of wine and his depiction of how to keep away from spoilage  in 1864 was an early endeavor to apply logical information to food handling. Pasteur explored the creation of liquor, vinegar, wines and lager, and the souring of milk. He created sanitization—the way toward warming milk and milk items to wreck food decay and ailment delivering life forms. In his examination into food innovation, Pasteur turned into the pioneer into bacteriology and of present day preventive medication.

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