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Keeping perishable products at low temperatures in order to extend storage life. Cold storage vastly retards the processes responsible for the natural deterioration of the quality of such products at higher temperatures. Time and temperature are the…

Zea mays, also known as maize, a grain crop grown for its edible seeds (kernels). Corn (Zea mays) [Fig. 1] is an important cereal grass plant belonging to the order Poales (formerly Cyperales). The top corn-producing countries are the United…

The dried, nearly ripe fruit (berries) of a climbing vine, Piper cubeba, of the pepper family (Piperaceae). The cubeb species is native to eastern India and Indo-Malaysia. The crushed berries of the cubeb are smoked and the inhaled smoke produces a…

Important functional components of foods, belonging to a group of biological substance called lipids. Fats and oils are soluble in organic solvents such as hexane, petroleum ether, alcohol, and chloroform. They are insoluble in water. Fats and oils…

An enzymatic transformation of organic substrates, especially carbohydrates, generally accompanied by the evolution of a gas. Fermentation is a chemical transformation of organic substrates, especially carbohydrates, to alcohol or organic acids,…

An altered immunological reaction to a food substance to which people typically do not react. A food allergy is a hypersensitivity to a certain food or foods. Allergy to food is similar to that to other environmental allergens [substances (antigens)…

The application of engineering principles to process, store, distribute, and protect food products for human consumption. The field of food engineering is multidisciplinary in nature because it combines chemistry, physics, engineering sciences,…

Production of food with the aid of microorganisms, which may be yeasts, molds, or bacteria. Well-known examples of such foods are bread, cheese, beer, wine, vinegar, some sausages, vegetables, yogurt, and cultured milk (see illustration). Various…

The study of the physical, chemical, and biological properties of foods as well as the sensory, nutritional, storage properties, and safety of foods. Food properties are influenced by growing, harvesting, and slaughtering practices, preservation and…

Any pathological condition transmitted by contaminated food. Foodborne diseases and illnesses, which are instances of food poisoning, have a significant impact on public health. They occur when foods contaminated by pathogenic microorganisms (Fig.…