Recent Developments in Non-thermal Processess

Fernando Sampedro, Howard Q. Zhang

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Scopus citations

Abstract

Consumers do not ask for technologies, rather they seek products with specific benefits. Good flavor, convenience, 'natural', health enhancing properties and environmentally friendliness are key characteristics consumers expect to have from new processes and products. The growing demand of food with these characteristics has sped the development of nonthermal preservation technologies. These technologies allow for satisfying the consumer's expectation of food with fresh-like characteristics and also fulfilling industry requirements and government regulations. New designs of large-scale equipment, effective consumer communication strategies and deeper scientific knowledge of the effects of nonthermal processing on microbial, quality and nutritional aspects will accomplish the goal of commercializing nonthermal technologies in specific market niches.

Original languageEnglish (US)
Title of host publicationFood and Industrial Bioproducts and Bioprocessing
PublisherWiley Blackwell
Pages313-331
Number of pages19
ISBN (Print)9780813821054
DOIs
StatePublished - Feb 6 2012

Keywords

  • Applications
  • Food quality
  • Food safety
  • Nonthermal
  • Processes

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