Canning, freezing, and dehydration are all common methods of food preservation.

The primary purpose of food preservation is to prevent spoilage, which can be caused by bacteria, mold, or other microorganisms.

Salt, sugar, and vinegar are all chemical preservatives that can be used to prevent spoilage.

pH affects the growth of microorganisms, the texture of food, and the flavor of food.

Vitamin C, vitamin E, and beta-carotene are all natural antioxidants.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is heated.

Sodium benzoate, potassium sorbate, and calcium propionate are all common food additives that are used to prevent spoilage.

Enzymes can be used to break down food, synthesize food, and modify the texture of food.

Lactic acid fermentation, alcoholic fermentation, and acetic acid fermentation are all common methods of food fermentation.

Microorganisms can convert carbohydrates into lactic acid, sugars into alcohol, and alcohol into acetic acid.

Yogurt, cheese, and bread are all common fermented foods.

Packaging can prevent the entry of microorganisms, control the atmosphere surrounding the food, and protect the food from physical damage.

Cans, bottles, and plastic bags are all common types of food packaging.

Temperature can slow down the growth of microorganisms, prevent the growth of microorganisms, and kill microorganisms.

Refrigeration, freezing, and pasteurization are all common methods of food preservation that use temperature.