# data[].attributes.body
Salting is a method of preserving food, that was more common before modern refrigeration. Salting preserves food by drawing water out of the food, preventing bacteria growing and spoiling the food.

# data[].attributes.body
Fermentation process involves the oxidation of carbohydrates to generate a range of products, which are principally organic acids, alcohol, and carbon dioxide.

# data[].attributes.body
Drying foods by harnessing the heat energy of the sun in a special dehydrator that not only increase the temperature but also, improves the air flow. This speeds up the process of drying the food and reduces the risk of food getting moldy or spoilt.

# data[].attributes.body
Refrigeration and freezing are techniques used for preserving food in low temperatures. These procedures slow down or stop most bacteria from dividing and thereby multiplying, but do not kill them.

# data[].attributes.body
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.

# data[].attributes.body
Canning is a preservation method that involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil.

# data[].attributes.body
Pasteurization is a food processing method where a mild heat treatment is applied to a food to kill harmful bacteria (pathogens) and extend shelf life.

# data[].attributes.body
Heating or cooking destroys inactive enzymes in preventing types of deterioration. All tyopes of food can be preserved for a considerable period of time