Commonly, natamycin is used to preserve sausages and cheeses. Natamycin is derived from a Streptomyces natalensis culture. It is used in powder and crystal form.

The common method cause dust and stickiness, but new method, which also overcome this problem, was developed by DSM. The name of the liquid is Delvocid L. It contains 10 [...]

Great numbers of conservation methods are used in food industry during storage to prevent chemical, physical, biochemical and microbiological changes in the product. This methods can divided in to two groups; heat treatments and non-heat treatments. Food irradiation is non – heat treatment and it is an alternative method to eliminate negative effects of heat [...]

Packing is an important factor for foods to develop shelf life. According to researches well and right packed foods have longer shelf life, maximum quality and safety.
Bread is mostly consumed food product in almost all countries. People have tried find solutions to extend bread shelf life for years. The average shelf life of bread is [...]