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Food preservation involves making food more resistant to microbial growth, slowing down the process of fat oxidation and maintaining a certain amount of moisture. Food preservation may also include inhibiting visual spoilage processes, such as the enzymatic browning reaction after apples are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to reduce production costs and increase the efficiency of food systems, improve food safety and nutrition, and contribute to environmental sustainability.

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