Food security and nutrition is an integral component of sustainable development and
demands useful measures to control food loss and waste. Government policies, adoption of …

Food preservatives are compounds that are either naturally occurring or chemically created
and added to food to improve its flavor, color, and fragrance, or to prevent food from …

Shelf life is an imperative aspect for preserved quality and subsequent marketing of different
edible products such as fresh fruits, vegetables, meat, seafood, and juices. The potential of …

Today, consumers expect foods to be readily available, free of foodborne pathogens, and to
have a reasonably long shelf life. Food preservation has three goals: the preservation of …

Food Preservatives are the supplementary substances that are added to the food and
primarily serve in providing flavour and enhancing the shelf life of food, which consequently …

The Meat, milk, fruits, and vegetables are vital nutrients for humans because they include
protein, essential amino acids, vitamin B groups, and minerals. Because of its high-water …

Food preservation is practiced since ancient civilizations to prevent food spoilage. Various
conventional preservation techniques are practiced globally for extending the shelf life of …

Food preservatives refer to natural or synthetic substances added into food for enhancing
the color, aroma and flavor of food, or delaying food degradation caused by microorganisms …

Since the initial transformation of food surpluses, improving food quality and safety are of
principal importance to human health. Due to the mass production (eggs, poultry, meat …

Food Preservatives are chemical substances that are used in food products in order to
prevent the process of decomposition caused by the growth of microbial or other chemical …