The processing of food by nonthermal technologies—such as high pressure, pulsed electric fields, and ultrasound—is gaining relevance within the food industry. Fresh-tasting foods along with minimal impact on nutritional attributes, low energy consumption, minimal and fast processing, environmental-friendliness, effectiveness at inactivating pathogenic and spoilage microorganisms some of the characteristics making these technologies so attractive. This chapter focuses on the affect of selected nonthermal-processing technologies on the stability of bioactive compounds in a number of foods. A brief description of these technologies is also included.
CITATION STYLE
Barbosa-Cánovas, G. V., Donsi, F., Pokhrel, P. R., Candoğan, K., & Guadarrama-Lezama, A. Y. (2017). Nonthermal stabilization processes. In Food Engineering Series (pp. 341–360). Springer. https://doi.org/10.1007/978-1-4939-6595-3_13
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