![]() In this regard, pulsed electric field provides an alternative choice for various food products, particularly for liquid foods, for better preservation and maintenance of fresh-like quality aspects of food. ![]() Several non-thermal techniques have been involved in food preservation with an objective to maintain the nutritional properties and physic-chemical characteristics of food products. On the contrary, non-thermal preservation methods have a minimal impact on the sensory quality and nutritional status of food. ![]() ![]() However such treatments may lead to several undesirable changes in quality attributes and nutritional value of food. Thermal inputs for food preservation generally dominate the food processing industry.
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