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Preservatives Vs. Fresh Foods

Most fresh foods sold in typical supermarket Contain preservatives to extend their shelf life from point of origin to final destination in the consumer's kitchen. Preservatives help to maintain the appearance and safety of fresh foods and prevent spoilage. The Food and Drug Administration approves the safety of preservatives, but some of these chemicals still may cause negative health effects. Fresh, preservative-free foods do not pose these health risks but present risks for food-borne illness caused by microorganisms

Fresh Food
Fresh foods have a shorter shelf life and must be consumed more quickly than food treated with preservatives. Compared to the markets of the 1970s, today's stores carry many more perishable fresh foods. Consumer demand for fresh foods has forced the food industry to develop new methods of food processing and packaging to ensure food in stores is both fresh and safe.

Types of Preservatives
There are two broad categories of preservatives: natural and chemical. Natural preservatives include salt, sugar, vinegar and alcohol. Suphites, nitrites, nitrates, benzoates and sorbates are types of chemical preservatives. Chemical preservatives keep foods fresh by targeting microorganisms, oxygen or enzymes in food. Antimicrobial agents are a type of chemical preservatives that inhibit the growth of bacteria and mold. Antioxidants are another type of chemical preservative. They prevent oxygen from reacting with the food and discoloring it. A third group of chemical preservatives called anti-browning agents slow the natural process of ripening and decay caused by enzymes that turn fresh foods brown.

Alternatives to Preservatives
Food-processing techniques may be able to replace chemical preservatives for some types of fresh foods. High-pressure processing, ohmic heating and pulsed electric field processing pasteurize foods using little or no heat to preserve the food's freshness. Intense, white light applied to fresh food kills microbes on the surface. Bacteriosins are a natural antimicrobial agent produced by some of the microorganisms in fresh foods to ward off competing microbes. Bacteriosins are harvested and used as a natural food preservative.

Health Risks
There are risks associated with eating both fresh food and preservatives. Fresh foods spoil more quickly than foods with added preservatives and can be infected with harmful bacteria or parasites. However, much of this risk can be eliminated without the use of preservatives if fresh foods are canned, frozen or dried. Some people develop allergies to certain preservatives, such as benzoates and sulphites. Other preservatives are linked to high blood pressure, liver problems and kidney ailments.

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Bangladeshi all Spices | Local name | English name | Scientific name

Local name
English name
Scientific name
Aada
Ginger
Sweet Flag/Calamus
Babui tulsi
Basil/Sweet basil
Daruchini
Cinnamon
Coriander
Coriander sativum L
Gol marich
Black pepper
Gujarati
Asafoetida
Gundhun
Shallot
A. ascalonicum Linn
Guamuri
Fennel
Foenicum vulgare Mill.
Halud
Turmeric
Curcuma longa L
Jotri
Mace
Myristica fragranse Hout.
Kalijira
Black cumin
Nigella sativa L
Large Elachi
Cardamom large
Aframomum spp. L
Leek
Leek
A. fistulosum L
Marich
Chilli
C. frutescens L.
Methi
Fenugreel
Trigonella foenum-graecum Linn.
Mouri
Aniseed
Pimpinella anisum L
Pipul
Long pepper
Piper longum Linn
Piaj
Onion
Allium cepa L
Pudina
Mint
Mentha viridis
Rashun
Garlic
A. sativum L
Sajra
Caraway
Caram carvi L
Shulfa
Dill
Peucedanum graveolens
Soya
Dill
Anethum sowa Roxb
Tejpata
Bayleaf
Pimenta acris
Zira
Cumin
Cuminum cyminum L

Bangladeshi all Fruits | Local name | English name | Scientific name | Part-2

Local name
English name
Scientific name


Kamla
Mandarin
Kamranga
Carambola
Kauphal
Kauphal
Karamcha
Karonda
Kola
Dessert Banana
Kodbel
Elephant's Foot Apple
Khejur
Phoenix sylvestris
Kul
Jujube
Zizyphus mauritiana
Lotka
Lotka
Baccaurea sapida
Loquat
Loquat
Eriobotrya japonica
Lichu
Litchi
Litchi chinensis
Lukluki
Flacourtia
Flacourtia jangomas
Malta
Sweet Orange
Citrus sinensis
Macadamia nut
Macadamia nut
Macadamia integrifolia
Narikel
Coconut
Cocos nucifera
Nashpati
Pear
Pyrus communis
Parsimon
Persimmon
Diospyra kaki
Papay
Papaya
Carica papaya
Passion Phal
Passion Fruit
Passiflora edulis
Paniphal
Water Chestnut
Trapa bicornis
Peyara
Guava
Psidium guajava
Phalsa
Phalsa
Grewia asiatica
Satkara
Satkara
Citrus macroptera
Shafada
Sapota
Achras zapota
Sharifa
Custard Apple
Annona squamosa
Taikar
Taikar
Citrus sp.
Taal
Palmyara Palm
Borassus flabellifer
Taroka phal
Star Apple
Chrvsophyllum cainito
Tetul
Tamarind
Tamarindus indica
Zamrul
Wax Apple
Eugenia javanica