Journal of Food: Microbiology, Safety & Hygiene
Open Access

Laboratoire de Biogéochimie des Environnements désertiques, Université Kasdi Merbah, BP 511 la route de Ghardaïa, Ouargla 30000, Algeria

Publications

• Review Article   
  Fruits and Vegetables with a Coating that is Edible: A Review
  Author(s): Roukia Hammoudi, Alia Telli, Kernou Ourdia Nouara, Patricia Rijo and Zahra Azzouz*
  
  From FAO data, around 1.3 billion tons of food is lost each year, which represent a 1/3 of the total amount of food manufactured worldwide. The highest rates of food waste are seen in European and North American nations. These losses per person in the European Union total about 170 kilograms per year. Besides economic losses, food waste has also led to wasted energy and water as well as increased domestic gas emission [1-3]. The spoilage by microbial action and oxidation procedures or by consumers is the most cause of food wasted [4-6]. Traditional preservation techniques like salting, heating, or adding chemicals are intended to prevent microbial growth in food, but they usually result in an undesirable loss of its nutritional content. Soft conservation procedures have played a.. View More»
  DOI: 10.35248/2476-2059.23.8.190

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