Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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7 7. Lye: It helps to convert the food alkaline and helps to prevent the bacterial growth on it.

8 8. Canning: It is the process in which food is being sealed in cans and sterile bottles. Boiling is done in order to make sure that the bacteria is killed, and then, it is being sealed. When the seal is broken, then the chances of food spoilage increases again.

Antioxidants usage in the field of food preservatives to save food from degradation has proved to be very effective. The oxidation of food is responsible by the two factors: oxygen and sunlight; so, the preservation procedure involves keeping food away from the contact of air and sun, keeping food in the dark and sealed container or maybe when required sealing it with the help of wax and cucumber where there is no chance for the food to get close or comes in the contact with the sunlight or oxygen but it does have one advantage as oxygen is the primary source for the respiration of plants so the plant products present there smells really bad and also the color of the products sometimes change. In addition, 8% oxygen is contained in the packaging of fresh fruits and vegetables. Antioxidants play an important part as preservatives, It helps to prevent the spoilage by fungi and bacteria [88].