ABSTRACT
Food processing aims at preserving the important quality attributes of foods, prolonging their shelf stability, and meeting the minimum requirements of safety. Food industries always try to explore and devise efcient and cost-effective strategies without compromising safety while producing high-quality processed foods. During the last few decades, the most important and the most common technique, conventional heat processing, which had been utilized for centuries for producing shelf-stable products, has been viewed as a technique that renders relatively inferior quality when compared with innovative technologies. With recent technological advances and collaboration between scientic institutions and industry, several thermal and nonthermal processing options with the potential to improve and preserve the quality of processed foods have been explored, and they are continually being investigated as replacements for conventional techniques.
