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Subjects (1-12 of 12)
Food Preservation
1

-- See Also the narrower term Antibiotics in food preservation


2

-- See Also the narrower term Canning and preserving



--subdivision Preservation under names of individual foods, e.g. Corn--Preservation
3

-- See Also the narrower term Chemical preservatives


4

-- See Also the narrower term Cold storage


5

-- See Also the narrower term Food Cooling


6

-- See Also the narrower term Food Drying


7

-- See Also Food Preservatives


Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods
8

-- See Also Food, Preserved


Food that has been prepared and stored in a way to prevent spoilage
9

-- See Also the narrower term Food spoilage


10

-- See Also Maillard Reaction


A group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with the amino groups of amino acids, peptides, proteins, lipids, or nucleic acids, ultimately resulting in the irreversible formation of ADVANCED GLYCATION END PRODUCTS. Food browning reactions, such as those that occur with cooking with high heat are attributed to this reaction type. This reaction also occurs in vivo and is accelerated under hyperglycemia, oxidative stress, and inflammatory conditions
11

-- See Also the narrower term Radiation preservation of food



--subdivision Radiation preservation under specific foods, e.g. Corn--Radiation preservation; Meat--Radiation preservation
12

-- See Also the narrower term Salting of food


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