Journal of Food Science and Toxicology

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing methods that are used to preserve foods include: • Refrigeration and freezing. • Canning. • Irradiation. • Dehydration. • Freeze-drying. • Pickling. • Pasteurizing. • Fermentation.

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