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Fermentation as a biological method in food processing/preservation helps to stop or slow down deteriorative chemical or biochemical reactions responsible for food spoilage. It increases the storage stability/shelf life of foods and improves the nutritional properties and health value of food products. Foods are substances or mixture of substances both solid and/or liquid, which are intended for human consumption or ingestion for their nutritional of pleasurable benefits. Food is any substance or material eaten or drunk to provide nutritional support for the body or for pleasure. There are methods of food preservations which include drying (spray drying, freeze drying), freezing, vacuum-packing, canning, sugar crystallization, pickling, food irradiation, etc. Food additives and its effect, food deterioration and food spoilage are also explained in this book along with economic botany of essential oils, fibres and gum. Medicinal plants which are those plants that are commonly used in treating and preventing specific ailments and diseases and that are generally considered to be harmful to humans are also discussed. Herbal medicines proved to be the major remedy in traditional system of medicine. Modern medicine is an improvement on traditional medicine. Rather than using the whole plant, now only the active ingredients are extracted and modified or synthesized for use in drug production. The active ingredients in plants may be contained in their leaves, root, stem or fruit.
