The result of the process of manipulating food in such a way that its deterioration is avoided or slowed down (loss of quality, edibility or nutritional values) is called preserved.
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The result of the process of manipulating food in such a way that its deterioration is avoided or slowed down (loss of quality, edibility or nutritional values) is called preserved.
This is usually achieved by preventing the growth of natural grass, yeasts, fungi and other microorganisms, as well as delaying the oxidation of fats that cause rancidity.
Canning also includes processes that inhibit natural discoloration that can occur during food preparation, such as the enzymatic browning reaction that occurs after cutting1.
Pineapple in its juice provides the same calories, vitamins and minerals as fresh fruit.