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Conservation Methods March 11, 2011

Posted by Searchable Content in Content, EN, Food Preservation, There is Chemical.
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What habla? What? I just met a cousin from Uruguay!

He keeps asking me “What habla” all the time.

He does not speak Portuguese? He speaks only a little.

My aunt went to live in Uruguay for many years and he was born there. He has 12 years, kid.

Did you know that Uruguay has a virtual community of people?

Really? What madness! Madness nothing. That’s globalization!

Community, can you swap idea with people in Brazil and worldwide.

I know, I’m kidding! Folks, as it should be 100 years ago? No TV, no phone … Without Internet? Help!

I prefer to look to the future. They knew that the Brazilian scientists are successful abroad?

Scientific knowledge is with ourselves.

For me, the best part of globalization is to know the foods from around the world.

It had to be, you know, Edu … But it’s the other day my mom bought some meat from Argentina in the supermarket.

I also saw some dried fruits that came from Morocco.

Your stomach should be more than thrilled with globalization, is not it?

I’m silly as these foods come from so far away and not spoil.

Morocco is the same distance as hell. But today there are many ways to preserve food when they come from far away. That is true.

It has many chemical additives and packages specially prepared for this.

This gives a good theme for our community. Ô happens.

One of you can go into the field making some research on the chemical additives used in food preservation, while I’m casting the issue in the community.

What do you think? Damn, I agreed to take my cousin for a walk Uruguayan shortly.

But this subject interests me. Especially if it comes down to taste the food!

I wait with a twist! Please hurry! Ô … Good luck, huh!

We want to provide an enhanced on this in the community.

Want to bet that the topic of “additives for food preservation” will draw attention of many people? You think? Sure, Luiza.

Everybody eats, do not eat? So! And everyone is concerned – or at least should not worry – as is done in food preservation. Today it is easier to handle it.

Why do you say that? Because you can notice that the packaging, for example, gained much more prominence. Previously a lot was purchased in bulk in paper bag. Bulk?!

The bulk sale is one where the consumer can choose the amount you want to buy.

Today you can still find places that sell the bulk grains, beans, corn … Dog diets are also sold that way in some locations.

I always bought the beans already packed in plastic bags!

Today, almost all foods are packaged and information on ingredients and nutrients on the labels exposed.

An agronomist told me about it. It’s much more convenient, eh?

Agronomist? I’m enjoying seeing.

But it is much more practical. At home we make purchases of months, and with everything packed properly it is easy to carry, to store, manage.

Materials such as aluminum, glass and plastics are very helpful to keep food for longer.

Why is there so much concern about the food in the world?

But how can you make the food last longer?

But as I identify which of them is good enough for what?

But in the case of the antioxidant, how it works?

Look what I asked in the community: “You know what to do to an apple halved from turning brown?” And they answered? Come see.

If we drop lemon juice or orange in the apple does not darken it.

But why, tchê?

Because lemon and orange are ascorbic acid, which is an antioxidant!

It’s called “Vitamin C”. The oxygen gas in the air reacts easily with it.

So when we add lemon juice or orange the fruit, oxygen gas is reacted with vitamin C, which undergoes oxidation before food.

Ih, copied from the book! Not copied, I researched my book on Science! Thanks, Master!

The same guys are mobilized.

And that’s because I have not posted everything I learned in the interview with the food engineer.

Wow, that guy is that? He ran some marathon?

These kids do not get tired of 12 years. I ran after them there at the zoo at about 15 times. I need to replenish my energy.

Hmm .. How about a vitamin C?

Vitamin C is a good start. But I think I’ll need the whole alphabet.

Today we know a little more about food preservation.

We discovered the existence of additives, antioxidants, preservatives, flavorings.

Resources to preserve food for longer. It is noteworthy that these features are not the healthiest option for our food.

The ideal is to eat natural foods whenever possible without any additive. When the supermarket, get a grip! Because “There is chemistry!

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