Non-thermal Technologies for Food Processing

Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. T...

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Bibliographic Details
Main Authors: Harsh Bhaskar Jadhav, Uday S. Annapure, Rajendra R. Deshmukh
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-06-01
Series:Frontiers in Nutrition
Subjects:
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2021.657090/full