FOOD TECHNOLOGY CONGRESS

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...

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...