techniki: Food preservation

Evidence: 52 • authority: 92

Development and application of novel acetylated starch-chitosan-oregano essential oil active extrudates for meat product microbiological preservation.. Background Developing biodegradable active packaging with improved mechanical and antimicrobial properties remains a key challenge in food preservation. This study evaluated the physical and antimicrobial performance of extruded sheets based on a base mixture of acetylated tapioca starch, glycerol and water (BMAS), chitosan (CH) and oregano essential oil (OEO). Methods Extruded sheets with varying BMAS, CH and OEO proportions were formulated using a simplex centroid mixture design. Mechanical properties, water solubility, color and thermal b…

Evidence: 43 • authority: 72

Evidence: 43 • authority: 80

Evidence: 43 • authority: 80

Evidence: 43 • authority: 72

Genetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using various methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control (molecular-level insertion with greater predictability and speed) over traits when compared to previous methods, such as selective breeding and mutation breeding. The discovery of DNA and the improvement of genetic technology in the 20th century played a crucial role in the development of transgenic technology. In 1988, genetically modified microbial en…

Evidence: 42 • authority: 92

Evidence: — • authority: 62

Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process.