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Journal of Food & Industrial Microbiology

ISSN: 2572-4134

Open Access

Food preservation

Food preservation is one of the oldest technologies used by human beings. In this article, we'll look at all of the different preservation techniques commonly used today, a preservation technique may also destroy enzymes naturally found in a food that cause it to spoil or discolor quickly. An enzyme is a special protein that acts as a catalyst for a chemical reaction, and enzymes are fairly fragile.

Related Journals of Food preservation

Agricultural and Food Information, Journal of Agricultural and Food Industrial Organization, Infant, Child, and Adolescent Nutrition, Culture, Agriculture, Food and Environment,Journal of Food Measurement and Characterization.Food Analytical Methods,

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Information

Copyright: This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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Received Date: Jan 01, 1970
Accepted Date: Jan 01, 1970
Published Date: Jan 01, 1970

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