ABSTRACT
Foods in general are perishable products; to extend their life, it is necessary to carry out treatments to inactivate the deteriorative microorganisms. In addition, foods do not only carry deteriorative microorganisms but also pathogenic ones. In addition the presence of microorganisms, enzymatic reactions can also deteriorate the food. To avoid these problems, foods receive different types of treatment. The most commonly used treatments are thermal ones, but they have a negative effect on the overall quality of the processed food. It is worth mentioning that consumers demand foods that are healthy, easy to store and to prepare, with excellent texture and appearance, fresh-like, and with minimum or no preservative content.
