Frozen Foods Technology

Preservatives Vs. Fresh Foods

2012-05-12T12:22:00.002+06:00

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.

http://www.ehow.com/info_8334786_fresh-foods-vs-preservatives.html

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

2012-04-16T16:51:00.001+06:00

Local name	English name	*Scientific name*
Aada	Ginger	Zingiber officinale L
Bach	Sweet Flag/Calamus	Acorus calamus Linn
Babui tulsi	Basil/Sweet basil	Ocimum basilicum Linn
Daruchini	Cinnamon	Cinnamomum zeylanicum
Dhania	Coriander	Coriander sativum L
Gol marich	Black pepper	Piper nigrum
Gujarati	Asafoetida	Ferula assafoetida Linn
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

2012-04-16T15:44:00.003+06:00

Local name	English name	*Scientific name*

Kamla	Mandarin	Citrus reticulata
Kamranga	Carambola	Averrhoa carambola
Kauphal	Kauphal	Garcinia cowa
Karamcha	Karonda	Carissa congesta
Kola	Dessert Banana	Musa spp.
Kodbel	Elephant's Foot Apple	Feronia limonia
Khejur	Date Palm	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

Bangladeshi all Fruits | Local name | English name | Scientific name | Part-1

2012-04-16T15:43:00.001+06:00

Local name	English name	*Scientific name*
Aam	Mango	Mangifera indica
Amra (Deshi)	Hogplum	Spondias mangifera
Amra (Bilati)	Golden Apple	Spondias dulcis
Amloki	Aonla	Emblica officinalis
Ata	Bullock's Heart	Annona reticulata
Anazi kola	Plantain	Musa sp.
Anarash	Pineapple	Ananas comosus
Angur	Grape	Vitis vinifera / V. labrusca
Arborai	Star Gooseberry	Phyllanthus distichus
Ashphal	Longan	Dimocarpus longan
Avocado	Avocado	Persea americana
Batabi lebu	Pummelo	Citrus grandis
Baichi	Baichi	Flacourtia indica
Bel	Wood apple	Aegle marmelos
Bichi Kala	Seeded Banana	Musa spp.
Bilimbi	Bilimbi	Averrhoa bilimbi
Chalta	Elephant Apple	Dillenia indica
Daophal	Daophal	Cearcinia xanthochymus
Dalim	Pomegranate	Punica granatum
Deoa	Monkey Jack	Artocarpus lakoocha
Dumur	Fig	Ficus carica
Elachi lebu	Lemon	Citrus limon
Gab	River Ebony	Diospyros peregrina
Gab (Bilati)	Velvety Apple	Diospyros discolor
Golapzam	Rose Apple	Syzygium jambos
Jam	Jamun	Syzygium cuminii
Jalpai	Indian Olive	Olea europaea
Kathal	Jackfruit	Artocarpus heterophyllus
Kajubadam	Cashewnut	Anacardium occidentale
Kagzi lebu	Lime	C. aurantifolia

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

2012-04-16T15:40:00.001+06:00

Local name	English name	*Scientific name*

Matey alu	White yam	Dioscorea alata
Mankachu	Giant taro	Alocasia macrorrhiza
Malencha	Malencha	Jussiaea repens L.
Misti kumra	Sweet gourd	Cucurbita moschata
Misti marich	Sweet pepper	Capsicum annuum
Misti alu	Sweet potato	Ipomoea batatas (L.) Poir
Motor	Pea	Pisum sativum
Moulavikachu	Tannia	Xanthosoma atrovirens
Mula	Radish	Raphanus sativus
Mukhikachu	Eddoe	Colocasia schott
Nalishak/Patpata	Jute leaf	Corchorus capsularies L.
Nunia	Nunia	Portlaca oleracea L.
Olkapi	Kholrabi	Brassica oleracea var. gongyloides
Olkachu	Elephant foot aroid	Amorphophallus campanulatus
Patal	Palwal	Trichosanthes dioica
Palongshak	Spinach	Spinacia oleracea L.
Parseley	Parseley	Petorselinum crispum
Panikachu	Taro	Colocasia schott
Papay	Green papaya	Carica papaya
Padma	Lotus	Nelumbo nucifera Gaertn
Pesta alu	Pesta alu	Dioscorea bulbifera
Phul kopi	Cauliflower	Brassica oleracea var. botrytis
Puishak (sabuj)	Indian spinach (green)	Basella alba
Puishak (lal)	Indian spinach (red)	Basella rubra
Rukuri	Lima bean	Phaseolus limensis
Sajina	Drumstick	Moringa oleifera
Sarisha sak	Mustard green	Brassica campestris
Sakalu	Yam bean	Pachyrrhizus tuberosa
Sabuj phulkopi	Broccoli	Brassica oleracea var. italica
Seem	Hyacinth bean	Lablab niger
Soyabean	Vegetable soybean	Ghycime max
Shapla	Water lily	Nymphaea stellata
Sheeta lau	Giant carandilla	Passiflora quadrangularis
Shasha	Cucumber	Cucumis sativus
Shalgom	Turnip	Brassica rapa
Shamkala	Water plantain	Ottelia alismoides
Shachi	Water cress	Nasturtium officinale
Shaknotey	Leaf amaranth	Amaranthus viridis L.
Shimul alu	Cassava	Manihot schott
Squash	Squash	Cucurbita pepo
Tarmuj	Watermelon	Citrullus lanatus
Tak palang	Sorrel	Rumex vasicarious
Thankuni	Thankuni	Centella japonica L.
Tomato	Tomato	Lycopersicon esculentum
Tripatrishak	Tripatri leaves	Desmodium trifolium DC
Ucchee	Bitter gourd (small)	Momordica charantia

Bangladeshi all Vegetables | Local name | English name | Scientific name | Part-1

2012-04-16T15:29:00.003+06:00

Local name	English name	*Scientific name*
Alu	Potato	Solanum tuberosum
Amrulshak	Amrul shak	Oxalis europaea Jord
Asparagus	Asparagus	Asparagus officinalis L.
Barbati	String bean	Vigna sesquipedalis
Bandhakapi	Cabbage	Brassica oleracea var. capitata
Batisak	Petsai	Brassica chinensis
Bangi	Muskmelon	Cucumis melo
Bathua	Bathua	Chenopodium album
Begoon	Brinjal	Solanum melongena
Beet	Beet	Beta vulgaris
Bunching onion	Bunching onion	Allium fistulosum
Celery	Celery	Apium graveolens L.
Chichinga	Snake gourd	Trichosanthes anguina
China kapi	Chinese cabbage	Brassica chinensis
Chinasak	Saishin	Brassica parachinensis
Chinar	Oriental melon	Cucumis melo
Chukur	Rozelle	Hibiscus sabdariffa
Chal kumra	Wax gourd	Benincasa cerifera
Chanchi	Chanchi	Alternanthera sessilis DC
Choto bhutta	Baby corn	Zea mays var. saccharata
Data	Stem amaranth	Amaranthus lividus
Dhekishak	Fern	Dryopteris filix-mas (L.) schott
Dherosh	Okra	Abelmoschus esculentus (L.) Moench
Dhundul	Sponse gourd	Luffa cylindrica
Dudkachu	Tannia	Xanthosoma violaceum
Echar	Immature jack fruit	Artocarpus integrifolia
Futi	Snap melon	Cucumis melo
Gajor	Carrot	Daucus carota
Gimakalmi	Kangkong	Ipomoea reptans L.
Helencha	Helencha	Enhydra fluctuans
Jhar seem	French bean	Phaseolus vulgaris
Jhal marich	Chilli	Capsicum spp.
Jhinga	Ribbed gourd	Luffa acutagula
Karala	Bitter gourd	Momordica charantia
Kakrol	Teasle gourd	Momordica dioica
Kamranga seem	Winged bean	Psophocarpus tetragonolobus
Katanotey	Spiny amaranth	Amaranthus spinosus
Kalmishak	Water spinach	Ipomoea aquatica Forsk
Kanchkala	Plantain	Musa paradisiaca
Khira	Cucumber (short)	Cucumis anguina
Lalsak	Red amaranth	Amaranthus gangeticus
Lau	Bottle gourd	Lagenaria siceraria
Lettuce	Lettuce	Lactuca sativa var. capitata
Makhan seem	Sword bean	Conavalia ensiformis
Matey alu	White yam	Dioscorea alata

Scientists Claim | Frozen Food | Healthier Than Fresh Produce

2012-04-13T17:32:00.003+06:00

Frozen food could be just as healthy and nutritious as fresh produce, according to a new report.

In some cases fresh food can even have lower nutritional value, the study concluded.

Fresh food can lose nutrients and deteriorate along the supply chain, scientists say, and do not always offer "nutritional superiority".

They say that in some cases fresh food can even have lower nutritional value.

Researchers, from Sheffield Hallam University, investigated the nutritional needs of children and the current lunch options available.

They then compared what the nutritional content of "fresh" and frozen food was before, working out what impact using frozen could have.

Now experts say frozen food could be appropriate for school dinners because it creates less waste, is cheaper and more readily available.

Lead researcher Charlotte Harden, of the university's Centre for Food Innovation, said: "We must disregard the mistaken view that 'fresh' food is always better for us than frozen food.

"Frozen food can be nutritionally comparable or in some cases nutritionally superior.

"So we are not surprised by these results, as our findings correlate with many other recently published reports."

Brian Young, director-general of the British Frozen Food Federation, agreed.

"Fast and organised methods of harvest-to-freeze have evolved which minimise loss of nutrients," he said.

"In contrast, 'fresh' food can spend up to a month in the chain of producers, wholesalers and retailers before they reach customers.

"During this time we know that product deterioration takes place - to the extent that they can have lower nutritional value than frozen equivalents."

Beverley Baker, chairman of the Local Authority Caterers Association (LACA), welcomed the report.

"It supports our long held belief that there is no significant difference in nutritional quality between fresh and frozen produce," she said.

"We strongly believe that both have a place in the provision of healthy school meals.

"From a school catering perspective, a combination of both fresh and frozen presents advantages in terms of storage and preparation as well as optimum use of cooking facilities."

By Andrew Hough7:00AM BST 11 Sep 2009

http://www.telegraph.co.uk/health/healthnews/6170232/Frozen-food-healthier-than-fresh-produce-scientists-claim.html