Chitosan in food conservation?
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Chitosan is a substance derived from chitin, the major component of the exoskeleton of arthropods (such as insects and crustaceans). Chemically it's similar to cellulose, but cellulose is extracted from plants. \nIt's used for several applications (see first link). As a food preservative, it has been shown to have antimicrobial properties. Thanks to its ability to form natural films (biopolymer), Chitosan is used as an edible coating for foods such as fruits.
19386
You should address this question to the Food and Nutrition Department at Mysore University.  Call or e-mail them.
83532
Don't believe that crap about blueberries or bannanas.  They are lacking in protiens and fats that you need.  Cheezeburger is probably the most realistic answer here but there are many possibilities, e.g. quinoa, soybeans, fish, most meats.
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''Conservation of land pollution''?\nYou must mean conservation of land, free of pollution.\nObviously is not as simple as the first answer... avoid fertilizers and you'll avoid food.\nBesides there are lot of organic fertilizers if that's your concern... not cheap or practical though.\nMain thing to do is to use non residual herbicides, or at least the less residual ones.\nSame with insecticides, avoid the ones that contain mainly Cl.\nDo not burn straw, kills all the bacterias and worms.\nPlant forestall curtains, etc
100575
Do a hydroponic experiment.  it shows how the prospect of food shortages can be addressed.
759285
The most improtant part of a food preservative is its ability to prevent bacteria from growing on/in it.\n\nAs a persian you should know that almost everything we preserve was dried. By reducing its water content bacteria growth was slowed down. Think Sabzi khoshk and Lavashak.\n\nOther methods would be changing the pH of foods. Highly acidic foods such as Torshi inhibit growth too. Other lesser known acidic foods would be cheese.\n\nthen there is salination. Increase the salt content, such as salted fish or pork, pickling in brine water etc...\n\nSmoke has been probably the first preservative used by man. It still is the tastiest.\n\nSugar is a lesser known preservative. Think jellies and jams.\n\ntemperature both hot and cold. Freezing slows the growth almost to a standstill. Heat, well think the pasteurization process.\n\nHope that helps.
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Sure. Dehydrate it, sterilize it, pelletize it, then burn it. \n\nHowever, it would stink and might not burn particularly well. Better options are the solid waste of herbivores (cows, horses.) The waste wouldn't stink and the vegetable matter in the waste would burn better than the huiman version which might have meat waste.\n\nThe more likely use for human waste is for fertilizer.
260356
Well, having worked in the field for a few years when I was in college, I can say that I think it all depends on the food in question. I spent about two and a half years working as a lab technician and assistant for a food technologist in an R&D Lab. I learned a great deal. Generally speaking, the processing and production of foods in a can or even frozen foods are fine. Most of the chemicals uses are benign and despite what many people believe, the Government does keep a close eye on what's going on in American food production plants. \n\nThat said, that does not mean that all processed foods are the same. Frozen foods are generally better then canned foods for many reasons.  First, canned foods must be sterilized to prevent bacteria from growing. This can be done by using: a) Boiling water IF and ONLY IF the acidity level of the product being canned is high enough. (Most tomato products, some fruits and many pickled vegetables. b) A combination of high temperatures (normally between 240 and 310 degrees F) and pressure.  In the case of high temperatures and pressure, many of the nutrients of the canned products escape into the broth. When the consumer drains off the water for cooking, they are draining much of the nutrients. When vegetables are frozen, they go through a process known as flash freezing, also called IQF or Individual Quick Frozen. The fresh vegetables are placed on a conveyer and are exposed to temperatures well below the freezing point around or below -43.6°F (−42°C) so that the water molecules in the product freezes almost instantly. This keeps the food from sticking together. This processes keeps the nutrients in the product. \n\nAnother problem with canning and processed prepared foods is that the need for the finished product to look good. If you take a typical New England Clam Chowder recipe, place it in a can and then processes it, (Cooking at high temperature, generally though an agitated cooker where the cans roll around in a giant auger like helix that churns the food inside for a more even distribution of heat.) when the can is opened the product would not look very tasty.  The milk and or cream will have turned brown due to the high temperatures, the clams would not be able to bee seen since the agitating will break the clams apart into very fine pieces and the normally creamy soup would be runny since the starches would have broken down. So, to fix these issues, canners use a different grade of clam that doesn’t break apart since it's tougher. Instead of just milk and or cream, powdered dairy products as well as whitening agents are used. Also, different types of starches are added to the chowder that break down at higher temperatures. None of these things are bad for you, but they are not 'good' for you either. In other words, you are getting more processes the product. After all, if you opened a can of N.E. Clam Chowder and found a brownish gray goop in the can, you wouldn’t care how good it tasted, you wouldn’t want to look at it, let alone eat it. The same considerations are considered for virtually all canned products and similar considerations are relevant for frozen foods. \n\nLastly, the packaging can also be an issue for canned products. An interesting fact is that when we were asked if we could duplicate the flavor of Americas No. 1 selling canned tomato soup, we ran test after test to find the right combination of ingratiates and still there one on unidentified taste. We couldn't nail it down. Finally, we figured it out. The unknown flavor was tin. Most tomato produces are canned in an enamel coated can to prevent the acidity of the tomatoes from eating away at the can and thus tinting the flavor of the tomato product. The top selling soup company was acutely using un-enameled cans, thus the flavor of the can itself was the missing ingredient. We ran tests, and there wasn't enough tin in the soup to be harmful. The law permits a tin content in U.S. foods
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I know that raw onions will, also Fisherman's Friend. Not sure but I'd think things like jalepeno or habenero would too.
403422
Spirulina \nor\nPerfect Food by Garden of Life
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I hope the following will help:\n\nhttp://www.colpos.mx/agrocien/Bimestral/2005/ene-feb/art-8.pdf
375502
not for an extended period of time. Poop has had all of the nutrients already filtered out and used by the body, it is just the waste product left over and has minimal nutritional value. It could possibly be recycled once or twice for the left over kernels that did not get digested the first time through.
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HAHAHAHAHAHAHA!!!!\n\nTry India, you'd be saving them from man-eating pigs(this is true, btw)\nhttp://news.bbc.co.uk/2/hi/south_asia/6195860.stm
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A note on recyclability . . . \n\nFor food products in the US, recycled plastic must be depolymerized (broken down into component cheicals and no longer be a plastic), then repolymnerized to be used in food-safe applications. This is not the case if one uses recycled plastic to make fabric, or for use in non-foodsafe applications. The capital cost of the plant and energy involved in depolymerizing and repolymerizing the plastic make recycled plastic prohibitively expensive for foodsafe applications.
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This guy (Jorge Gardea-Torresdey from Chihuahua, Mexico), is working on gold with bacteria and plants:\nhttp://www-ssrl.slac.stanford.edu/research/highlights_archive/alfalfa.html\nhttp://www.csmonitor.com/2002/0829/p02s02-usgn.html\nhttp://www.window.state.tx.us/txinnovator/ti0211/\nhttp://www.iop.org/EJ/article/0957-4484/14/7/323/t30723.pdf\nhttp://w3.cetem.gov.br/imaac/News/GrowthofAuNanoparticles.pdf
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No. The banana peel is biodegradable.\n\nIt is littering, though.
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Blueberries are being promoted as a preventative