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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2013 , Volume 1, Issue 6
Page No. : 84-85
Article doi: : http://dx.doi.org/10.18782

Basic Principles for Effective Food Preservation: A Review

Subha Ganguly^*

AICRP on Post Harvest Technology (ICAR), Department of Fish Processing Technology, Faculty of Fishery Sciences, WEST BENGAL UNIVERSITY OF ANIMAL AND FISHERY SCIENCES, 5, Budherhat Road, P.O. Panchasayar, Chakgaria, Kolkata - 700 094, WB, India
*Corresponding Author E-mail: ganguly38@gmail.com

ABSTRACT

Food preservation is also targeted towards reduction of discoloration of food products by enzymatic
browning which occurs during preparation of processed food products. The present article discusses on
the biologically and ecologically viable methods for food preservation which is gaining importance in
food processing industries. Preservation of food is aimed towards prevention and control of growth of
spoilage microorganisms and bacteria including fungi and yeasts and also reducing the rancidity due to
oxidation of lipids.
Key words: Biological, Food, Preservation.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article:

Int. J. Pure App. Biosci. 1 (6): 84-85 (2013)

No. 772, Basant Vihar, Kota

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