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Related Concept Videos

Principles of Food Preservation01:27

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
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The introduction of polyesters has brought major development to the textile industry. The wrinkle-free behavior of polyester blends has eliminated the need for starching and ironing clothes.
Polyesters are commonly prepared from terephthalic acid and ethylene glycol; the crude product is known as poly(ethylene terephthalate) or PET. However, polyesters are synthesized industrially by transesterification of dimethyl terephthalate with ethylene glycol at 150 °C. The two reactants and the polymer...
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Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
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Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...
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Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
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Hybrid Printing for the Fabrication of Smart Sensors
08:35

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Published on: January 31, 2019

Print and perish?

Joerg Heber1

  • 1Nature Materials, 4 Crinan Street, London N1 9XW, UK. j.heber@nature.com

Nature Materials
|June 25, 2008
PubMed
Summary
This summary is machine-generated.

Science publishing lags in adopting internet technologies despite their communication impact. This hesitancy limits the potential of digital advancements in scholarly communication and dissemination.

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Area of Science:

  • Digital communication
  • Scholarly publishing
  • Information technology

Background:

  • The internet has revolutionized global communication.
  • Traditional science publishing models persist despite technological advancements.

Purpose of the Study:

  • To analyze the slow adoption of new technologies in science publishing.
  • To identify barriers hindering the integration of digital potential in scholarly communication.

Main Methods:

  • Literature review on internet adoption in publishing.
  • Analysis of current science publishing platforms and their technological integration.

Main Results:

  • Science publishing exhibits a notable reluctance to embrace internet-based innovations.
  • Existing publishing frameworks have not fully leveraged digital communication potentials.

Conclusions:

  • There is a significant gap between the internet's communicative capabilities and their application in science publishing.
  • Future research should explore strategies to accelerate technology adoption in scholarly communication.