Determination of Traditional and Biologically Viable Methods for Food Preservation: A Review

Abstract

Kebede Dida Ariti, Kedir kebero Jabo

This review summarizes the nature, types and biological viable methods of food preservation and their applications as health aspect. The study of traditional quality of food preservation methods are summarized. The bio preservation of kind and their technique of activity are completed. It is aimed with regard to protective and dominance of growth of spoilage microbials and bacteria including fungi and yeasts and also decreasing the unpleasant smell due to oxi- dation of lipids. It is also a selected in direction of decreasing of stain of food products by enzymatic browning which present through tout preparation of processed food products. The present article discusses on the biologically and ecologically viable methods for food product preservation that is obtaining application in food processing industries.

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