1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine
1. There is nothing new about man’s need to preserve food for storage or convenience of preparation. Sun-drying, salting, pickling and smoking are methods which have been used for centuries and are still being used today. Recent advances in technology have made it possible to preserve food by decreasing the risk of microbiological spoilage with less loss of taste, texture and nutritive value.
Nature Preserve
⦁위치 : 샌프란시스코만 남부
⦁면적 : 2100에이커
⦁특징 : 습지주변을 둘러싼 개발에도 불구하고 Palo Alto Baylands Preserve는 샌프란시스코만 지역의 가장 중요한 자연환경 및 생태계를 보전하고 있으며 특히 새들에게 아주 중요한 서식처가 되고 있다.
5. Crissy Field Center
To stop or greatly slow down spoilage of food
Preventing
the growth of bacteria, fungi, and other micro-organisms
the oxidation of fats which cause rancidity
natural aging and discoloration
Drying, freezing, vacuum-packing, canning, pickling, salting, smoking, food irradiation, and adding preservatives, etc.
Various food-spoilage micro-organisms leads development of various modern techn
Exceptions to labeling
Alkanolamides are named by the specific alkyl amide stem & appropriate abbreviation.
Ethoxylated alcohols will have the alcoholic stem name with “-eth”
Straight-chain alkyl groups uaually contain the prefix “-iso”
Biologic materials are named when the materials has been isolated, purified, and chemically identified.
Minerals are named according to the nomenclat