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Non-Thermal Food Processing Technologies: Impact on Color Profile
English | 2025 | ISBN: 1774916363 | 413 Pages | PDF (True) | 11 MB
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.

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