Latest food preservation Stories
NEW YORK, Dec. 17, 2014 /PRNewswire/ -- SurePure, Inc.
MURRAY HILL and NEW PROVIDENCE, N.J., Dec.
The freeze drying market encompasses various equipment and accessories needed for carrying out lyophilization of different substances in the pharmaceutical and biotech industries.
DUBLIN, December 8, 2014 /PRNewswire/ -- Research and Markets ( http://www.researchandmarkets.com/research/ndzszw/lyophilization) has announced the addition of the "Lyophilization
UV works so effectively by disrupting the DNA of the HRM or Ascospores, and preventing typical cell function such as germination, replication or assimilation of food.
JACKSON, Mich., Dec.
LONDON, Nov. 26, 2014 /PRNewswire/ -- The cold chain market applicable to perishable foods is projected to grow at a CAGR of 15.6% from 2014 to 2019.
FORT LAUDERDALE, Fla., Nov.
Pasteurization, used to slow microbial growth in food, is a process of heating food or liquid to a specific temperature for a definite length of time and then cooling immediately. Louis Pasteur was the creator of the process and completed his first test with Claude Bernard in April 20, 1864. The process was conceived as a way to prevent wine and beer from souring. Mostly, commercial-scale sterilization of food is uncommon due to its poor affects on taste and quality of product. Most dairy...
The Haddock or Offshore Hake is a marine fish distributed on both sides of the North Atlantic. Haddock is a popular food fish, widely fished commercially. The Haddock is easily recognized by a black lateral line running along its white side, not to be confused with Pollock which has the reverse (white line on black side), and a distinctive dark blotch above the pectoral fin, often described as a "thumbprint" or even the "Devil's thumbprint" or "St. Peter's mark". Haddock is most...
- To swell, as grain or wood with water.