|
Food Preservation
|
|
--subdivision Preservation under names of individual foods, e.g. Corn--Preservation
|
|
|
|
|
|
Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods
|
|
Food that has been prepared and stored in a way to prevent spoilage
|
|
|
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
|
|
--subdivision Radiation preservation under specific foods, e.g. Corn--Radiation preservation; Meat--Radiation preservation
|
|
|
Add Marked to Bag
Add All On Page
|