Summary of Historia de la conservación de alimentos.

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This YouTube video discusses the history of food preservation, highlighting the various ways in which agents have been used in this field throughout history. One of the most important agents in food preservation is the pharmaceutical, which can be found in food items used as additives in food products, such as medicines and food items used for dietary purposes.

• 00:00:00 The history of food preservation is closely tied to human evolution, dating back to when we learned to preserve food. Originally, food reserves were necessary for survival during long and freezing winters, or prolonged drought periods. Some of the most important events in food preservation history include the development of rudimentary techniques, such as air, sun, and salt preservation, by accident. With the passage of time, more and more sophisticated techniques were developed, such as the preservation of meat with salted or brine, introduced by the Egyptians. During the Middle Ages, meat preservation techniques developed further, with some becoming more specialized. For example, in the late 13th century, French cooks discovered that covering food items with wax prevented them from spoiling. This development was significant in the development of food preservation methods, as it allowed for longer-term storage. In the 19th century, food preservation became even more important with the advent of canning. This development was brought about by French chef Nicolas Appert, who discovered in 1790 that boiling food items in a closed container prevented them from spoiling. Appert's discovery had a major impact on food preservation, as it allowed for longer-term storage without altering food characteristics such as flavor and odor. Throughout the
• 00:05:00 This video discusses the history of food preservation, highlighting the various ways in which agents have been used in this field throughout history. One of these agents, which has been extensively used throughout history, is the pharmaceutical. The various functions of these agents can be found in food items used as additives in food products, such as medicines and food items used for dietary purposes. In 1880, Auster explains scientifically the fundament of this food preservation method, giving us knowledge of the existence of microorganisms that cause food spoilage. This method is also known as pasteurization. In the 20th century, due to technological advances, significant progress has been made in food preservation. The industrial industry develops increasingly sophisticated machines to fight microorganisms. New techniques, such as cold storage, permit the development of new forms of food consumption. In the second half of the 20th century, a new industry develops that manufactures new substances that can be added to traditional food preservation methods to preserve food for decades. The food preservation agents of this era are the main focus of this video. Thanks to new technologies, new food preservation methods have arisen in recent times, such as high pressure electric pulsations, high density magnetic fields, ultra-high frequency waves, and chemical heating. These methods are all explained in