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Physical nonthermal food processing technologies have been investigated and developed mainly to obtain extended shelf-life,safe,high quality,flesh-like foods.An important aspect of all R&D and commercial interest has been to inactivate microorganisms and minimize nutritional and sensory changes to the product.However,nonthermal food processing technologies can bring substantial desirable and novel changes to products and existing processes.There is a growing scientific and commercial interest in the development of applications of nonthermal food processing technologies for this purpose.