Abstract
Food preservation can be defined as the science that deals with the process of prevention of decay or spoilage of food and helps it to be stored in a fit condition for future use. It helps to increase the shelf life of food thus increasing the food supply. It can be saved by means of proper food preservation methods during scarcity, stabilizing food prices, and increasing the availability by minimizing wastage. Food preservation has enabled the food industry to produce a wide range of foodstuffs of good and uniform quality at reasonable prices. At present, the main challenges for the modern industry of foods and beverages are innovation, sustainability, and safety. The innovation aims at maintaining technological processes at the highest possible level. On the other side, food safety should be considered as an ideal macro-container including innovation and process sustainability. Unfortunately, difficulties are occurring with a notable frequency at present when speaking of food regulatory compliance. This chapter would give some useful advice and information concerning modern technologies and food quality and safety.
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Abbreviations
- GRAS:
-
Generally Regarded as Safe
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Varghese, S.M., Parisi, S., Singla, R.K., Begum, A.S.A. (2022). Food Preservation. In: Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-031-06304-6_6
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