With regard to the influence of food quality, it should be emphasized that, in addition to the methods of treatment and processing, the condition of the raw materials to be processed is also of high importance. If these are already reduced in quality during agricultural production due to losses of nutrients and vital substances (macro- … Processed Food and Food Quality
Fertilizers are used as plant protection products to provide the soil and thus the plant with nutrients and vital substances (micronutrients) – such as nitrogen, phosphorus, potassium – which are intended to promote growth, increase and secure the yield and improve the quality of value-giving ingredients.According to the origin, a distinction is made between economic … Artificial Fertilizer
Before our food is available to us in food markets after industrial processing, it is subjected to long periods of storage. The storage period has a strong impact on the nutritional and vital substance content of the food. The most important environmental factors in food storage are oxygen, light, temperature and storage duration. They particularly … Food Storage
Food additives (synonyms: additives; food additives) are added during the production or treatment of food for technological – flow properties, consistency, foaming – or dietary reasons. Whether an ingredient is considered an additive depends not only on the quantity but also on whether the substance is used primarily for technological reasons. For example, if flavors, … Food Additives
In an organic farming, optimal conditions of the animals in the areas of feeding and husbandry with the focus on their well-being are the guiding principle. Industrially oriented agriculture does not meet the criteria for animal-friendly husbandry, since profitable yields and not the animal are in the foreground. Animals are kept in confined spaces with … Factory Farming
Pesticides are plant protection products that are intended to protect plants or products from harmful organisms. In this way, they also act as growth regulators and destroy unwanted plants or parts of plants or inhibit their undesired reproduction. The collective term “pesticides” refers to all plant protection products such as insecticides, fungicides, acaricides (to control … Crop Protection
Refining is a chemical as well as physical process that transforms salt and sugar, for example, into a refined and completely clean substance. From their original contaminated form, salt and sugar are purified through multiple repeated heating and washing as well as cleaning to remove pollutants and heavy metals. Loss of nutrients and vital substances … Food Refining
Before our food is available to us in food markets after industrial processing, it is subjected to long transportation routes. Transportation conditions have a strong impact on the nutritional and vital substance content (macro- and micronutrients) of the food. During transportation, food is often stored closely, in high volumes, and without adequate protection in harvest … Food Transport Routes
In this process, the food is deprived of the water available to it in order to stabilize the product, depriving the harmful organism of a base necessary for it and thus extending the shelf life. In addition, the dehydration makes heat necessary, which consequently leads to a change in quality and often also to a … Drying Food
Microwaves cause the molecules present in the food to vibrate. The intense motion results in increased friction of the particles, which is associated with heat generation. Microwaves can be used to either cook or reheat food. Microwaves are electromagnetic waves whose frequency range is between infrared waves and broadcast waves. They are much lower in … Processing Food in the Microwave
Deep-fried foods are not recommended because they are baked floating in hot fat, have little micronutrients due to their high fat and calorie content, and are therefore a burden on our health. During deep-frying, the fat is brought to particularly high temperatures – 140 to 200°C. Such prepared foods always have a harmful value for … Frying Food
Freezing ensures the safety of food from harmful microorganisms for a longer period of time, as they can no longer multiply. Enzymatic reactions are greatly slowed, which also counteracts premature spoilage. Low freezing temperatures at a minimum of -18°C are favorable in terms of food quality, as hardly any loss of vital substances (micronutrients) occurs … Freezing Food
