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Ascorbic acid is easily oxidized and so is used as a reductant in photographic developer solutions (among others) and as a preservative. [citation needed] In fluorescence microscopy and related fluorescence-based techniques, ascorbic acid can be used as an antioxidant to increase fluorescent signal and chemically retard dye photobleaching. [29]
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Many analytical methods have been developed for ascorbic acid detection. For example, vitamin C content of a food sample such as fruit juice can be calculated by measuring the volume of the sample required to decolorize a solution of dichlorophenolindophenol (DCPIP) and then calibrating the results by comparison with a known concentration of ...
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
Acid Description Formulation pKa (when applicable, pKa1) Acetic acid: Gives vinegar its sour taste and distinctive smell. C 2 H 4 O 2: 4.756 Ascorbic acid: Found in oranges and green peppers and gives a crisp, slightly sour taste, better known as vitamin C. C 6 H 8 O 6: 4.10 Citric acid: Found in citrus fruits and gives them their sour taste. C ...
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Colour retention agents are food additives that are added to food to prevent the colour from changing. Many of them work by absorbing or binding to oxygen before it can damage food (antioxidants). For example, ascorbic acid (vitamin C) is often added to brightly coloured fruits such as peaches during canning. [citation needed]