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  2. Do Olives Go Bad? It’s Complicated

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  3. Shelf life - Wikipedia

    en.wikipedia.org/wiki/Shelf_life

    Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display.

  4. Olive fruit fly - Wikipedia

    en.wikipedia.org/wiki/Olive_fruit_fly

    The oil obtained from infected olives has a high acidity level (expressed as oleic acid, from 2% to 10% depending on the percentage of the infestation) and a lower shelf life as it has a higher peroxide value.

  5. Food storage - Wikipedia

    en.wikipedia.org/wiki/Food_storage

    Unpreserved meat has only a relatively short life in storage. Perishable meats should be refrigerated, frozen, dried promptly or cured. Storage of fresh meats is a complex discipline that affects the costs, storage life and eating quality of the meat, and the appropriate techniques vary with the kind of meat and the particular requirements. [11]

  6. List of food contamination incidents - Wikipedia

    en.wikipedia.org/wiki/List_of_food_contamination...

    2019 – An Internet trend in the United States saw individuals filming themselves opening containers of ice cream from shelves, licking the ice cream, and returning the container to the shelf. One man from Texas was convicted of misdemeanor criminal mischief after filming himself licking Blue Bell ice cream in a Walmart .

  7. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life. [36] Beneficial bacteria or the fermentation products produced by these bacteria are used in biopreservation to control spoilage and render pathogens inactive in food. [ 37 ]

  8. Shelf-stable food - Wikipedia

    en.wikipedia.org/wiki/Shelf-stable_food

    Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production , but concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions. [ 2 ]

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