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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.
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour , home cooking , and complex industrial methods used in the making of convenience foods .
Sea salt being added to raw ham to make prosciutto. Salting is the preservation of food with dry edible salt. [1] It is related to pickling in general and more specifically to brining also known as fermenting (preparing food with brine, that is, salty water) and is one form of curing.
Fish are preserved through such traditional methods as drying, smoking, and salting. [1] A whole potato, sliced pieces (right), and dried sliced pieces (left), 1943. Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.
The long and traditional role of lactic acid bacteria on food and feed fermentations is the main factor related to the use of bacteriocins in biopreservation. LAB and their bacteriocins have been consumed unintentionally for ages, laying down a long history of safe use.
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]
Prevention of food waste infers all actions that reduce food production and ultimately prevent food from being produced in vain, such as food donations or re-processing into new food products. Valorisation on the other hand comprise actions that recover the materials, nutrients or energy in food waste, for instance by producing animal feed ...
A 1920s hunting trip to Canada, where he witnessed the traditional methods of the indigenous Inuit people, directly inspired Birdseye's food preserving method. [6] The Icelandic Fisheries Commission was created in 1934 to initiate innovation in the industry, and encouraged fishermen to start quick-freezing their catch.
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