New Chemical and Biochemical Hurdles
Abstract
Increased consumer demand for safe and minimally processed food has caused a change in the way food manufacturers are processing and preserving foods. This has led to subsequent increases in the demand for new technologies and food additives to meet consumer demand while minimizing the cost. Traditional thermal processing techniques are a basis of the food industry, providing the required safety profiles and shelf-life extensions. However, such techniques may lead to losses of desired properties and nutritional properties of food and food products. Novel food processing techniques offer a ...
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