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What are disadvantages of food preservation?

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Food preservation refers to a variety of techniques for keeping food from spoiling after it has been harvested or slaughtered. Such customs can be traced back to primordial times. Drying, chilling, and fermentation are some of the oldest ways of preservation. Canning, pasteurisation, freezing, irradiation, and chemical addition are all examples of modern processes. Modern food preservation has benefited greatly from advancements in packaging materials. Any change that renders food unfit for human consumption is considered food deterioration. Contamination by microbes, insect infestation, or breakdown by endogenous enzymes are all possible causes of these alterations (those present naturally in the food). Food spoilage can also be accelerated by physical and chemical changes, such as the ripping of plant or animal tissues or the oxidation of particular food ingredients. Foods derived from plants or animals deteriorate quickly once they are harvested or slaughtered. Any mechanical in
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What are the advantages and disadvantages of high protein diet?

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A high-protein diet is one in which protein accounts for 20% or more of total daily calories. The majority of high-protein diets are high in saturated fat and severely limit carbohydrate intake. Lean beef, fowl or poultry, pig, salmon and tuna, eggs, and soy are examples of high-protein foods. High-protein diets have been criticised for perpetuating misconceptions about carbs, insulin resistance, and ketosis as a form of fad diet. Nutritionists have condemned the diet as harmful and imbalanced. The long-term effect of high-protein diets is neither consistent nor conclusive, according to a 2011 assessment. According to a 2014 assessment, high-protein diets derived from animal sources should be approached with caution. High-protein diets can raise blood ketones levels (ketosis), which can lead to high uric acid levels, which can cause gout and kidney stones . Protein poisoning is a type of metabolic disruption and death caused by a high protein intake (on the order of 200 g per day) com
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Uses of Microbial Enzymes in the Food Industry

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  Using enzymes or microbes in food preparation is a time-honored tradition. Novel enzymes with a wide range of uses and specificity have been discovered as technology has advanced, and new application areas are continually being researched. Microorganisms such as bacteria, yeast, and fungi, as well as their enzymes, are commonly utilised in a variety of food preparations to improve taste and texture, and they provide significant economic benefits to businesses. Plants and animals favour microbial enzymes because of various advantages, including easy, cost-effective, and constant synthesis. The current assessment looks at the latest developments in enzyme technology for the food industry.   A thorough list of enzymes used in food processing is covered, as well as the microbiological sources of these enzymes and the wide range of applications to which they can be used. Since ancient times, microorganisms have been used in food fermentation, and fermentation methods are currently use
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How does nutritional deficiencies affect your body?

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  When the body does not receive enough nutrients , such as vitamins and minerals , nutritional deficiency occurs. Anemia, for example, is one of the disorders induced by nutritional deficiencies. Vitamins are necessary for the body to keep healthy and perform correctly. Supplements such as multivitamins and minerals are widely used. Diseases can be caused by nutrient shortages. "Deficiencies in calcium and vitamin D, for example, can lead to osteopenia or osteoporosis, both of which are characterised by brittle bones," explains Kate Patton, RD, a dietitian at the Cleveland Clinic in Ohio. "Anemia, which saps your energy, might be caused by a lack of iron." Protein Energy Malnutrition, Scurvy, Rickets, Beriberi, Hypocalcemia, Osteomalacia, Vitamin K Deficiency, Pellagra, Xerophthalmia, and Iron Deficiency are only a few examples. Our bodies get the "information" and elements they need to function effectively from the food we eat. Our metabolic systems
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What are some of the advantages of food technology?

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Food Technology teaches students how to use technology to develop and process food materials so that they can become goods with high use and even better resale value. Food materials, on the other hand, will have a high nutritional value and be safe to eat. The application of food science to the selection, preservation, processing, packaging, distribution, and usage of safe food is known as food technology. Analytical chemistry, biotechnology , engineering, nutrition, quality control, and food safety management are all related fields. Food Technology is currently in the spotlight due to its growing popularity. It's because food technology has been shown to be a very valuable science, and Indonesia is a country with a lot of food resources. Food Technology teaches students how to use technology to develop and process food materials so that they can become goods with high use and even better resale value. Food materials , on the other hand, will have a high nutritional value and be sa
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What are the different types of food processing methods?

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  Any procedure for converting fresh foods into food items is referred to as food processing. This can include a variety of operations such as washing, cutting, pasteurising, freezing, fermenting, packaging, cooking, and many others. Adding substances to food, for example, to improve shelf life, is also part of food processing. Traditional and modern methods of food processing include heat treatment, fermentation, pickling, smoking, drying, and curing (pasteurisation, ultra-heat treatment, high pressure processing, or modified atmosphere packaging).Some of the common methods are described below: Canning: The dish has been cooked at a high temperature. Pasteurization is the term for this process. The meal is then packaged and kept in an airtight can. Check our infographic showing the processing steps for canned tomatoes. Fermentation: Under anaerobic circumstances, bacteria, yeasts, and other microorganisms break down carbohydrates. This means that no oxygen is required for the proces
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