13 articles for “Food preservation”

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EditorialOpen accessIn the abstractRe-Paving the Road Built by Chemistry: A Challenge to Biochemistry and BiotechnologyAlberto A. IglesiasBiochemistry’s birth can be placed at the end of the nineteenth century, when Eduard Buchner made a clever interpretation of experimental observations on the generation of gas bubbles after addition (the original purpose was preservation) of sucrose to a yeast crude extract (Lagerkvist, 2005). Intelligently, Buchner concluded that the disaccharide had been fermented by broken cells’ suspension to produce CO2, … …American Journal of Biochemistry and Biotechnology, Vol. 11, Issue 1 · 26 Jan 2015 · 7,461 accessesView PDF Cite

Research ArticleOpen accessIn the abstractThreat of the Health Quality of Garden Produces Linked to Pollution by Toxic Metals on Some Gardening Sites of BeninKoumolou Luc, Edorh A. Patrick, Agbandji Lucien et al.Problem statement: Water and soil are vital resources used in agriculture. Current data establish a link between the pollution of soil, water and public health. For this reason, this study attempted to establish a link between the level of pollution of garden sites in lead (Pb), Cadmium (Cd) and Arsenic (As) and the health quality of vegetables grown there, through … …American Journal of Environmental Sciences, Vol. 8, Issue 3 · 23 Apr 2012 · 7,664 accessesView PDF Cite

Research ArticleOpen accessIn the abstractFish Spoilage Mechanisms and Preservation Techniques: ReviewA. E. Ghaly, D. Dave, S. Budge, M. S. BrooksProblem statement: Spoilage of food products is due to chemical, enzymatic or microbial activities One-fourth of the world’s food supply and 30% of landed fish are lost through microbial activity alone. With the ever growing world population and the need to store and transport the food from one place to another where it is needed, food preservation becomes necessary in … …American Journal of Applied Sciences, Vol. 7, Issue 7 · 31 Jul 2010 · 59,795 accessesView PDF Cite