ABSTRACT
Conventional thermal pasteurizations including high-temperature-short-time (HTST), ultrahigh-temperature (UHT), and low-temperature-long-time (LTLT) methods continue to be used to increase the shelf life of food and maintain the safety of many food products. Although effective for food spoilage and pathogenic bacterial inactivation, the level of temperature (>60°C) used in these technologies could adversely affect the organoleptic properties and nutritional values of several foods. Consumer demand for foods that retain the –avor, taste, and nutritional values of the fresh form has pushed researchers to develop reduced-temperature food processing techniques.
