Tag: Preservation

Sucrose is a disaccharide composed of one glucose and one fructose unit, a structure that enables its vast functional properties. This article explores what the functional properties of sucrose are and how they are leveraged in various food applications, revealing its importance beyond mere sweetness.

Water activity is a fundamental concept in food science, first correlated to microbial growth in 1953 by W.J. Scott, establishing it as a more reliable predictor of food spoilage than simple moisture content. Unlike total water, it measures the unbound, available water that supports microbial and chemical reactions.

Over 2,000 scientific studies have explored the health benefits of bee pollen, a natural superfood packed with nutrients. To ensure these benefits are not lost, understanding how should bee pollen be stored is crucial. This guide covers the best practices to maintain its quality and potency over time.

According to the USDA, all shelf-stable salami is cured to prevent spoilage, making the label 'uncured' somewhat misleading. So, what's the difference between dry and uncured salami? The primary distinction lies in the type of curing agents used: synthetic nitrates and nitrites for traditional cured products versus natural sources for 'uncured' ones.

Archaeological evidence suggests pickling was practiced as far back as 2400 BCE to preserve food, but today many are concerned about its health implications. So, is pickled food unhealthy, or has modern processing given it a bad reputation?

According to the University of Minnesota Extension, serviceberry trees and shrubs, also known as juneberries or saskatoon berries, offer an edible, sweet fruit that can be used in a variety of culinary applications. This guide will explain what can I do with serviceberries, from baking to fresh eating and long-term preservation.

For over 8,000 years, ancient civilizations have used sodium chloride, or common table salt, to prevent food spoilage. This time-tested method of food preservation relies on powerful chemical and physical properties to create an environment where harmful microorganisms cannot thrive.

According to food science research, fresh coconut water's microbial populations can significantly increase after just 3 days of refrigeration, causing spoilage. This short shelf life is due to its natural composition, which makes it a fertile ground for microorganisms once exposed to air. Understanding these biological processes is crucial for safely enjoying its benefits and avoiding potential health risks.

According to Consumer Reports, while generally safe, frozen fruits and vegetables were responsible for more recalls related to pathogens like Listeria, norovirus, or Hepatitis A between 2017 and 2021 than any other frozen food category. This raises a critical question: Are frozen veggies safer than fresh, or do they carry unique risks that consumers need to understand?

Glucose, a simple sugar and the body's primary energy source, fuels every cell in the body, with the brain consuming about half of all sugar energy. However, its functions extend far beyond simply providing energy, playing crucial roles in the food we eat as well.