Читать книгу Food Chemistry - Группа авторов - Страница 27

Principle of food preservation includes killing the microorganisms or delaying the action of microorganisms and stopping the action of enzymes [64–67].

 ➢ Inhibit microbial growth is called as “microbistatic”.

 ➢ Irreversibly inactive microorganisms (microbicidal).

 ➢ Mechanically remove microorganisms.

 ➢ Maintain asepsis.

 ➢ Prevent self-decomposition of food.

 ➢ Inactivate food enzymes.