Food processing is the step of the food chain that principally
affects a food's physical or biochemical properties, along with
determining the safety and shelf life of the product. This book
provides a comprehensive overview of innovations in non-thermal
technologies specifically for fluid foods, recognized for their
high bioavailability of macronutrients and micronutrients.
Considerable resources and expertise has been devoted to the
processing of safe and wholesome foods. Non-thermal technologies
have been developed as an alternative to thermal processing, while
still meeting required safety or shelf-life demands and minimising
the effects on its nutritional and quality attributes.
General
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