Chapter 16.1, Problem 10RQ

Summary Introduction

To review:

The major means of preserving food with their strengths and limitations.

Introduction:

Food items are highly prone to spoilage due to various types of microbial actions. The components of food items such as carbohydrates and amino acids serve as substrates upon which various microbial enzymes act and cause the production of different by-products. In order to avoid this spoilage, various types of techniques can be used which are known as preservation methods.