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Methods of preservation

  • C. M. E. Catsberg
  • G. J. M. Kempen-Van Dommelen
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Foods will, when kept in their natural state, mostly stay acceptable only for a short time. A process of deterioration will start, through which the product first becomes less attractive and later can perhaps even become harmful to health, depending on the cause. By preservation, the timespan in which the product stays qualitatively good and acceptable can be lengthened. Various ways to make foods keep longer have been known for many hundreds of years. Drying and salting especially were often used, though in a very primitive way. Through the knowledge acquired about the causes of deterioration and through advances in techniques, methods of preservation have been continually improved and their number has increased.

Keywords

Lactic Acid Bacterium Storage Time Fruit Juice Sensory Change Sorbic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Ellis Horwood 1990

Authors and Affiliations

  • C. M. E. Catsberg
    • 1
  • G. J. M. Kempen-Van Dommelen
    • 1
  1. 1.College Hogeschool NijmegenThe Netherlands

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