New Developments in Food Processing

 

Preservation Preservation of food has always been a key way to extend the shelf life of foods. However, each of the traditional techniques has its drawbacks, especially in relation to consumer acceptance. Consumers value "perceived freshness, attractive sensory attributes, high levels of food safety, health benefits and convenience."

 

Non-thermal technologies are offering new opportunities for food manufacturers, they include:

 

 

As yet only HPP and ultraviolet light are in commercial use.

 

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