ABSTRACT
In the last decades, food engineers have been looking for new alternatives to preserve and process food without the use of heat. Even though thermal treatment has been one of the main processes in the food industry, undesirable changes in the product are very well known. Thus, scientists and engineers have used alternative physical and chemical hurdles to inactivate microorganisms in food trying to minimize possible changes in the product and preserve the fresh-like characteristics. However, when these novel technologies have been tested in food, positive changes have been also observed in the product, for example, enhancement of color or texture and increase in the yield of speci“c products. These technologies have also been explored for further product development.
