Food Technology

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Abstract
HISTORICALLY, physicians have not been exposed to the subject of food technology. The limited contact that they have had with this area of modern technology has been in relation to food-borne illness and to some toxic effects of foods. This introduction to food technology should help make physicians aware of the changes that occur in foods as a result of manufacturing, the effects of food technology on health, and the laws governing this industry.Food PreservationFood may deteriorate because of microbiologic, physical, chemical, or enzyme-induced decay. Such losses in food quality occur both before and after harvesting or slaughter. . . .