ABSTRACT

Food preservation generally includes all those processes carried out in order to keep the quality of foods at a high standard. Its role is actually to prevent some undesirable reactions (e.g., oxidative rancidity, nonenzymatic browning, discoloration, proteolysis, spoilage) or physical processes (deterioration, changes in the texture or other sensory properties, evaporation of volatile avors) that often occur in foods, extending in this way their shelflife and assuring the quality of food products.