"Food Preservation" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Procedures or techniques used to keep food from spoiling.
| Descriptor ID |
D005519
|
| MeSH Number(s) |
J01.576.423.850.700
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Food Preservation".
Below are MeSH descriptors whose meaning is more specific than "Food Preservation".
This graph shows the total number of publications written about "Food Preservation" by people in this website by year, and whether "Food Preservation" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2002 | 0 | 2 | 2 |
| 2011 | 0 | 1 | 1 |
| 2013 | 0 | 1 | 1 |
| 2014 | 0 | 1 | 1 |
| 2016 | 1 | 0 | 1 |
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Below are the most recent publications written about "Food Preservation" by people in Profiles.
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Dastmalchi K, Wang I, Stark RE. Potato wound-healing tissues: A rich source of natural antioxidant molecules with potential for food preservation. Food Chem. 2016 Nov 01; 210:473-80.
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Chee G, Rungraeng N, Han JH, Jun S. Electrochemical impedance spectroscopy as an alternative to determine dielectric constant of potatoes at various moisture contents. J Food Sci. 2014 Feb; 79(2):E195-201.
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Ayala GX, Baquero B, Laraia BA, Ji M, Linnan L. Efficacy of a store-based environmental change intervention compared with a delayed treatment control condition on store customers' intake of fruits and vegetables. Public Health Nutr. 2013 Nov; 16(11):1953-60.
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Choi W, Nguyen LT, Lee SH, Jun S. A microwave and ohmic combination heater for uniform heating of liquid-particle food mixtures. J Food Sci. 2011 Nov-Dec; 76(9):E576-85.
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Turner JA, Sivasundaram LR, Ottenhof MA, Farhat IA, Linforth RS, Taylor AJ. Monitoring chemical and physical changes during thermal flavor generation. J Agric Food Chem. 2002 Sep 11; 50(19):5406-11.
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Turner JA, Linforth RS, Taylor AJ. Real-time monitoring of thermal flavor generation in skim milk powder using atmospheric pressure chemical ionization mass spectrometry. J Agric Food Chem. 2002 Sep 11; 50(19):5400-5.
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Gonzalez MJ, Gray JI, Schemmel RA, Dugan L, Welsch CW. Lipid peroxidation products are elevated in fish oil diets even in the presence of added antioxidants. J Nutr. 1992 Nov; 122(11):2190-5.