About the Book
Food preservation includes food processing practices which prevent the growth of microorganisms, such as yeasts, and slow the oxidation of fats that cause rancidity.
This book describes the as new preservation methods for optimizing food waste reduction.
The book may explain the underlying principles behind food preservation, such as the role of acidity, salt, temperature, and air in preserving food.
The book addresses the issue of food waste reduction and provide strategies to optimize food usage and minimize waste.
This book is highly useful for food industry professionals, environmentalists, health enthusiasts, and students studying food science, nutrition, or environmental studies may find the book useful as a reference for their coursework or research.
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