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Asgment Math
Asgment Math
Asgment Math
Natural substances such as salt, sugar, vinegar, alcohol, and diatomaceous earth are
also used as traditional preservatives. Certain processes such as freezing, pickling,
smoking and salting can also be used to preserve food. Another group of preservatives
targets enzymes in fruits and vegetables that continue to metabolize after they are cut.
For instance, citric and ascorbic acids from lemon or other citrus juice can inhibit the
action of the enzyme phenolase which turns surfaces of cut apples and potatoes brown.
HEALTH CONCERNS
Some modern synthetic preservatives have become controversial because they have
been shown to cause respiratory or other health problems. Some studies point to
synthetic preservatives and artificial coloring agents aggravating ADD & ADHD
symptoms in those affected.[1][2] Older studies were inconclusive, quite possibly due to
inadequate clinical methods of measuring offending behavior. Parental reports were
more accurate indicators of the presence of additives than clinical tests. [3] Several
major studies show academic performance increased and disciplinary problems
decreased in large non-ADD student populations when artificial ingredients, including
preservatives were eliminated from school food programs. [4][5] Allergenic
preservatives in food or medicine can cause anaphylactic shock in susceptible
individuals, a condition which is often fatal within minutes without emergency treatment.
FOOD PRESERVATIONS
Food preservation is the process of treating and handling food to stop or greatly slow
down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by
micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add
specific qualities and to preserve food (e.g., cheese, wine). Maintaining or creating
nutritional value, texture and flavour is important in preserving its value as food. This is
culturally dependent, as what qualifies as food fit for humans in one culture may not
qualify in another culture.
Preservation usually involves preventing the growth of bacteria, fungi, and other microorganisms, as well as retarding the oxidation of fats which cause rancidity. It also
includes processes to inhibit natural ageing and discolouration that can occur during
food preparation such as the enzymatic browning reaction in apples
after they are cut. Some preservation methods require the food to be sealed after
treatment to prevent recontamination with microbes; others, such as drying, allow food
to be stored without any special containment for long periods.
Common methods of applying these processes include drying, spray drying, freeze
drying, freezing, vacuum-packing, canning, preserving in syrup, sugar crystallisation,
food irradiation, and adding preservatives or inert gases such as carbon dioxide. Other
methods that not only help to preserve food, but also add flavour, include pickling,
salting, smoking, preserving in syrup or alcohol, sugar crystallisation and curing.
PRESERVATION PROCESSES
Preservation processes include:
I.
II.
III.
Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc.)
IV.
Dehydration (drying)
V.
VI.
VII.
Ultra high water pressure (e.g. fresherized, a kind of cold pasteurization, the
pressure kills naturally occurring pathogens, which cause food deterioration and
affect food safety.)
VIII.
JACOBS
WHAT IS JACOBS
Jacob's is a brand name for several lines of biscuits and crackers. The brand
name in the United Kingdom is owned by United Biscuits while the brand name in
Ireland is owned by the Jacob Fruitfield Food Group.
HISTORY
The originator of the Jacob's brand name was the small biscuit bakery, W & R
Jacob, founded 1881 in Waterford, Ireland. It later moved to Bishop Street in Dublin,
Ireland, and also opened a branch in Liverpool, England.
In the 1920s the two branches separated, with the Dublin branch retaining the W
& R Jacob name while the Liverpool branch was renamed Jacob's Bakery Ltd. In the
1970s, W & R Jacob in Dublin merged with Boland's Biscuits to form Irish Biscuits Ltd.
and moved to Tallaght, Ireland.
In 1990, the two companies once again came under common ownership and
became Jacob's Biscuit Group when they were acquired by the French company
Groupe Danone
In July 2004, Groupe Danone and United Biscuits announced that they had made
an agreement for the latter to acquire Jacob's Biscuit Group.
NUTRITION INFORMATION
PER 100g
Per serving
Energy
Carbohydrate
62.2g
17.4g
Protein
6.79g
1.9g
Fat
16.3g
4.6g
Cholesterol
0mg
0mg
Dietary fFibre
6.5g
1.8g
Vitamin A
Calcium
240mcg
67mg
Iodine
45mcg
12.6mcg
Iron
4.2mg
1.2mg
Vitamin B1
0.42mg
0.12mg
Vitamin B2
0.67mg
0.19mg
Vitamin B3
6.7mg
1.9mg
Vitamin B6
0.83mg
0.23mg
Vitamin B12
0.83mcg
0.23mcg
NUTRITION GLOSSARY
5
NUTRITION
Protein
BENEFITS
provide for the transport of nutrients, oxygen and waste throughout
the body
Cholesterol
Dietary Fiber
lower blood sugar levels, and some doctors believe that increasing
fiber decreases the bodys need for insulina good sign for
diabetics.
Vitamin A
Calcium
helps the body form bones and teeth and is required for
blood clotting, transmitting signals in nerve cells, and
muscle contraction
Iron
Vitamin B1
Vitamin B2
act as an antioxidant.
Vitamin B3
Vitamin B6
Vitamin B12
needed for normal nerve cell activity, DNA replication, and production
of the mood-affecting substance SAMe (S-adenosyl-L-methionine).
REFLECTION
6
REFERENCES
7
1. http://www.accessmylibrary.com/article-1G1-19608465/preservativeefficacy-testing-review.html
2. http://en.wikipedia.org/wiki/Food_preservation
3. http://en.wikipedia.org/wiki/Jacob's
APPENDICES
COLABORATION
FORM
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