ABSTRACT
Nowadays, there is growing interest in foods that are minimally preserved and processed. Consumers are demanding healthier, more natural foods that are less processed, and have less added preservatives and a longer shelf life without diminishing their nutritional properties. Consequently, there is currently much emphasis on the development of novel and emerging technologies for minimal preservation and processing methods in contrast to most conventional methods that are by far based on the use of thermal energy, which may alter food properties.
