Microbial Spoilage of Canned Foods: Causes & Prevention
The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Spoilage of Canned food and its causes 1. Physical … Read more
Food microbiology is a branch of microbiology that studies a variety of microorganisms involved in the spoilage of food, manufacture of food, and transmission of diseases via food.
The microbial spoilage of food depends upon the pH of food therefore based on pH canned food can be divided as Spoilage of Canned food and its causes 1. Physical … Read more
A food additive is any substance that is added intentionally to foods to manipulate the appearance, taste, texture, and odor of foods. It aims to increase the shelf life of … Read more
Food is the source of vitamins and minerals consumed as cell substrates for energy, cell differentiation, and proliferation. It maintains, supports, and provides benefits to the human body. A Food … Read more
Probiotics are live microorganisms (bacteria and yeasts) present in foods, such as yogurt and sauerkraut, and supplements, which are innocuous (not harmful) to our human health and host. History of … Read more
Malnutrition in Nepal Despite several efforts, the situation of malnutrition in Nepal is alarming. Malnutrition is a serious problem in Nepal and is a major threat to the health of … Read more
According to FDA, yogurt is defined as theย โfood produced by culturing one or more of the optional dairy ingredientsย (cream,ย milk, partially skimmed milk,ย and skim milk)ย with a characterizing bacteria culture that contains … Read more
High-pressure processing (HPP) is a novel food preservation technology in which food is subjected to a pressure ranging between 40 and 1000 Mpa for a certain period (milliseconds to minutes) … Read more
Food irradiation is the food preservation technique in which food is exposed to ionizing radiation beams (gamma rays, electron beams, and X-rays) to eliminate food spoilage and pathogenic microorganisms, pests, … Read more
Single Cell Protein is the dried cells of microorganisms consumed as a protein supplement by humans or animals. The protein is derived from cells of micro-organisms such as yeast, fungi, … Read more
Heat treatment or thermal treatment in food preservation can be defined as treating food at a high temperature for a specific period to kill or reduce the load of microorganisms … Read more