Best out of the fridge

When the flavor and aroma are fundamental components, the refrigerator is not a good alternative

If ever you wondered whether it is preferable to keep the bread, or some other Food- leave in the refrigerator or in a cabinet in the kitchen at room temperature, keep reading because this will interest you.

BBC consulted several experts to know which products do not benefit from the low temperatures.

"Try to make the food last longer and do not appear in that period microorganisms consume and prevent the damage are the main reasons for resorting to a refrigerator," says Isabel Campelos, advisor to the Center for Research and Leatherhead Food Safety, in the United Kingdom.

As indicated, the factors affecting the shelf life of food without expire or damaged because they leave harmful fungi or other organisms are salt and sugar content, the amount of water in its interior, acidity, and how to pack them special treatment to which they may be subjected, as the smoking process. 

Speaking to BBC World, Victoria Moreno, director of the Institute for Research in Food Sciences in Spain, adds that "the general principle of cold, when it comes to food storage is that prevents oxidation process ".

It is not a good alternative

For products where taste and aroma are fundamental components, the refrigerator is not the most appropriate. This group includes chocolates, nuts and some cheeses.