NFSC 112 Lecture Notes - Lecture 13: Lipid Peroxidation, Mayonnaise, Asthma
2 Nov 2016
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Document Summary
Food preservation may make a food safer or may just make it last longer. Fermentation: organic acid and other chemical production by bacteria and/or fungi in a food (these are. Sugar is involved in the preservation and manufacture of a wide range of food products. Some of the common include: jams, jellies, fruit juice concentrates, sweetened condensed milk. When sugars are added to foods in high concentration (at least 40% soluble solids), some of the water present becomes unavailable for microbial growth and the aw of the food is reduced. Salt was used by man as one of the earliest methods of food preservation. Smoking and drying is used extensively in combination with salt, particularly for meat and sh products. Salt and acid are used extensively in the preservation of vegetable products of which cucumbers, cabbage, and onions are important examples. Salt produces a number of effects when added to fresh plant tissues.
