Food preservation "Dr. Alin Popescu
Article Author: Dr. Corina-Aurelia Zugravu, food hygiene and nutrition specialist, medical journal editor thin or fat, UMF "Dr C Davila" Bucharest you remember what Grandma good food ?! What cakes, smoothies sell by date food and meatballs you what compotes ... But much work in the kitchen, because all these goodies alter or dried it and lose their flavor sell by date food quickly. You should always do more and more ... Well, unlike pieces grandparents, many modern foods have a duration of "life on the store shelf" incredibly long. There are cakes and fluffy as 6 months or baby food with a shelf life of about 2 years. Yes, it is possible through modern methods of conservation.
Extension of freshness for processed foods has been and is a continuous challenge for manufacturers in the food industry. Permanent are in place new ways, new methods of conservation, which will influence as little nutritional sell by date food value of the products. Generally, they have two goals sometimes difficult sell by date food to reconcile: blocking microbial growth and spoilage of products, on the one hand, and keeping unchanged the nutrients in food, on the other hand. Physical methods of preservation
They use either heating or cooling products. In this category we find frozen or refrigerated products and products pasteurized or sterilized. Treatment with cold or heat allows maintaining a variable length of time these products without the need for addition of chemical preservatives. Some methods of heat treatment, such as sterilization sterilization of milk or canned vegetables, whole destroys germs and allow their subsequent preservation at ambient sell by date food temperatures. In contrast, cold, even the freezer is not disposed of, so it is possible that frozen or chilled products still exist potentially dangerous bacteria. The natural question is whether physical methods makes keeping the nutritional value of products. The answer is yes and no ... milk or fruit juices and vegetables sterilized (conditional, usually in cardboard boxes) are heated only 1-2 seconds, then lose fewer nutrients. Instead, canned sterilized, regardless of content, are heated to temperatures over several minutes 110 degrees, which undoubtedly leads to loss of thermolabile nutrients (especially water soluble vitamins and antioxidants). Freezing food is, from this point of view, an excellent way to keep unchanged the nutritional value, especially if you use very fresh products. But even so, after 6-8 months of freezing, begin to lose vitamins (especially vitamin C). Attention light exposure sell by date food can be harmful products for nutrients. Some vitamins, for example, are photosensitive and can easily (within hours), whether food, packed in transparent containers are brightly lit by the sun. Chemical sell by date food preservatives, danger?
These substances are included in food additives (E numbers). Over time, permitted preservatives have changed and those used today are considered not dangerous sell by date food for consumers. An advantage of chemical preservation is that, in the absence of intense heat treatment, the nutrients would not be destroyed by excessive heat. I would like to point out that some preservatives that are used and are still used in the household (salicylic acid, for example) are not allowed in the industry. Many consumers are suspicious of the use of chemical preservatives. They need to know that they are always engraved on the product label so they can be easily identified. If you want to avoid the use of chemical preservatives, we advise you to target products sell by date food preserved by physical sell by date food methods. A sterilized fruit juice does not contain chemical preservatives definitely because they would be useless.
There are other components that are added to preserve freshness: antioxidants, substances that prevent drying dough, emulsifiers etc. None of them have negative effects on consumers, but if we have reservations regarding these substances, it is advisable to eat food prepared in house, fresh or heat treated more briefly. sell by date food Regarding canned foods, but their use is not contraindicated and a good example is the milk: the boil in the household is, unfortunately, much less nutritionally valuable compared to commercially sterilized sell by date food milk. Article Author: Dr. Corina-Aurelia Zugravu, food hygiene and nutrition specialist, medical journal editor thin or fat, UMF "Dr C Davila" Bucharest
"A good example is the milk: the boil in the household is, unfortunately, much less v
Article Author: Dr. Corina-Aurelia Zugravu, food hygiene and nutrition specialist, medical journal editor thin or fat, UMF "Dr C Davila" Bucharest you remember what Grandma good food ?! What cakes, smoothies sell by date food and meatballs you what compotes ... But much work in the kitchen, because all these goodies alter or dried it and lose their flavor sell by date food quickly. You should always do more and more ... Well, unlike pieces grandparents, many modern foods have a duration of "life on the store shelf" incredibly long. There are cakes and fluffy as 6 months or baby food with a shelf life of about 2 years. Yes, it is possible through modern methods of conservation.
Extension of freshness for processed foods has been and is a continuous challenge for manufacturers in the food industry. Permanent are in place new ways, new methods of conservation, which will influence as little nutritional sell by date food value of the products. Generally, they have two goals sometimes difficult sell by date food to reconcile: blocking microbial growth and spoilage of products, on the one hand, and keeping unchanged the nutrients in food, on the other hand. Physical methods of preservation
They use either heating or cooling products. In this category we find frozen or refrigerated products and products pasteurized or sterilized. Treatment with cold or heat allows maintaining a variable length of time these products without the need for addition of chemical preservatives. Some methods of heat treatment, such as sterilization sterilization of milk or canned vegetables, whole destroys germs and allow their subsequent preservation at ambient sell by date food temperatures. In contrast, cold, even the freezer is not disposed of, so it is possible that frozen or chilled products still exist potentially dangerous bacteria. The natural question is whether physical methods makes keeping the nutritional value of products. The answer is yes and no ... milk or fruit juices and vegetables sterilized (conditional, usually in cardboard boxes) are heated only 1-2 seconds, then lose fewer nutrients. Instead, canned sterilized, regardless of content, are heated to temperatures over several minutes 110 degrees, which undoubtedly leads to loss of thermolabile nutrients (especially water soluble vitamins and antioxidants). Freezing food is, from this point of view, an excellent way to keep unchanged the nutritional value, especially if you use very fresh products. But even so, after 6-8 months of freezing, begin to lose vitamins (especially vitamin C). Attention light exposure sell by date food can be harmful products for nutrients. Some vitamins, for example, are photosensitive and can easily (within hours), whether food, packed in transparent containers are brightly lit by the sun. Chemical sell by date food preservatives, danger?
These substances are included in food additives (E numbers). Over time, permitted preservatives have changed and those used today are considered not dangerous sell by date food for consumers. An advantage of chemical preservation is that, in the absence of intense heat treatment, the nutrients would not be destroyed by excessive heat. I would like to point out that some preservatives that are used and are still used in the household (salicylic acid, for example) are not allowed in the industry. Many consumers are suspicious of the use of chemical preservatives. They need to know that they are always engraved on the product label so they can be easily identified. If you want to avoid the use of chemical preservatives, we advise you to target products sell by date food preserved by physical sell by date food methods. A sterilized fruit juice does not contain chemical preservatives definitely because they would be useless.
There are other components that are added to preserve freshness: antioxidants, substances that prevent drying dough, emulsifiers etc. None of them have negative effects on consumers, but if we have reservations regarding these substances, it is advisable to eat food prepared in house, fresh or heat treated more briefly. sell by date food Regarding canned foods, but their use is not contraindicated and a good example is the milk: the boil in the household is, unfortunately, much less nutritionally valuable compared to commercially sterilized sell by date food milk. Article Author: Dr. Corina-Aurelia Zugravu, food hygiene and nutrition specialist, medical journal editor thin or fat, UMF "Dr C Davila" Bucharest
"A good example is the milk: the boil in the household is, unfortunately, much less v
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