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Fresh food, preservation

Food preservation. Strawberries irradiated with gamma rays from radioactive isotopes to keep them fresh. [Pg.518]

These primitive peoples had one major concern howto preserve the crops and wild fruits and vegetables, as well as the meat from the animals they slaughtered. Over time, they developed methods for storing excess food in such a way that it could be eaten even when there was little fresh food available. Especially in northern climates where winters could be harsh, food preservation became vitally important if people were to live from harvest to spring, when the first wild fruits and vegetables became available. [Pg.7]

The kiwifruit is odd-shaped, having the form and size of a perfect egg covered in a fuzzy, dark green coat, which helps to preserve freshness and adds to its appeal. It s just the right size for frequent use as a fresh food. Grown in China for decades in Western obscurity, the kiwifruit became better known when horticultural expertise in New Zealand started contributing to the world s supply. New Zealand is now the world leader in kiwi production and has adopted this fruit as a national symbol. [Pg.69]

Major dietary sources of vitamin C are fresh, frozen, and canned citrus fruits. Other fruits, leafygreen vegetables, and tomatoes are important contributors to ascorbate intake. Human milk contains 30-55 mg/L, depending on maternal intake of vitamin C. Exposure to copper, iron, and oxygen can destroy vitamin C by oxidation. The vitamin is heat-labile, so excessive cooking will degrade it. D-Ascorbate (isoascorbate or erythroascorbate), frequently used as a food preservative, has one-twentieth the biological activity of L-ascorbate. [Pg.926]

Back in 1953 the U.S. Army started an experimental program of food irradiation so that deployed troops could have fresh food without refrigeration. The procedure is a simple one. Food is exposed to high levels of radiation to kill insects and harmful bacteria. It is then packaged in airtight containers, in which it can be stored for months without deterioration. The radiation sources for most food preservation are cobalt-60 and cesium-137, both of which are y emitters, although X rays and electron beams can also be used to irradiate food. [Pg.930]

Food Preservation Foods often spoil because they react with oxygen. Many methods of food preservation maintain product freshness by excluding oxygen. For example, apples stored in an atmosphere of carbon dioxide can be kept fresh long after harvest. Foods such as crackers and popcorn are often packaged in an atmosphere of an unreactive gas such as nitrogen or argon. [Pg.571]

The main requirement that these new technologies must meet is to ensure product microbial safety while preserving sensory and nutritional charaeteristics so as to obtain products as similar as possible to fresh foods. [Pg.107]


See other pages where Fresh food, preservation is mentioned: [Pg.785]    [Pg.785]    [Pg.457]    [Pg.458]    [Pg.458]    [Pg.21]    [Pg.303]    [Pg.303]    [Pg.201]    [Pg.450]    [Pg.526]    [Pg.543]    [Pg.671]    [Pg.162]    [Pg.470]    [Pg.93]    [Pg.379]    [Pg.21]    [Pg.195]    [Pg.41]    [Pg.239]    [Pg.60]    [Pg.107]    [Pg.543]    [Pg.781]    [Pg.211]    [Pg.237]    [Pg.352]    [Pg.263]    [Pg.187]    [Pg.52]    [Pg.216]    [Pg.135]    [Pg.543]    [Pg.205]    [Pg.362]    [Pg.196]    [Pg.197]    [Pg.294]    [Pg.311]    [Pg.320]   
See also in sourсe #XX -- [ Pg.7 , Pg.117 ]




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