ABSTRACT
Heat, along with its destructive effects on enzymes and microorganisms, compared to other food preservation methods, has the added advantage of ensuring food safety and long preservation. However, the less specific effects of heat on food can also be very detrimental. Some heating processes can cause reductions in the nutritive and sensorial quality of foods and can impair functional properties. To avoid the undesirable effects of heat, many attempts have been made to design alternative procedures for food preservation and sanitation.
