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Aversive agents—primarily bitterants and pungent agents—are often used to produce an unpleasant flavor. For example, the bitterant denatonium might be added to food used in a laboratory, where such food is not intended for human consumption. [1] A poisonous substance may be added as an even more powerful deterrent.
Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents Anticaking agents keep powders such as milk powder from caking or sticking. Antifoaming agents
While meat-preservation processes like curing were mainly developed in order to prevent disease and to increase food security, the advent of modern preservation methods mean that in most developed countries today, curing is instead mainly practiced for its cultural value and desirable impact on the texture and taste of food.
Denaturation (food), the deliberate addition of an unpleasantly flavored or poisonous substances to food in order to prevent the consumption of the food for various reasons. Adulterant, a substance added to food for deceptive or malicious reasons, for example to cheaply replace legitimate ingredients.
Pickling agents (2 P) Preservatives (4 C, 53 P) ... Pages in category "Food preservation" The following 139 pages are in this category, out of 139 total.
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. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [ 11 ] [ 12 ] [ 13 ] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin , as well as the pathway of food preservation followed by salt.
In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
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