论文部分内容阅读
Consumers are increasingly aware of the taste, flavor, color, nutritional value, as well as safety of the foods they eat.They demand safe foods that are both fresh and natural.Therefore, food processes must be designed to render minimal adverse effects on food quality and nutrition values while ensuring safe.Conventional thermal processing not only kills spoilage and pathogenic microorganisms but also degrades the taste, color, flavor, and nutrients of the food.Non-thermal methods are alternatives which offer possibilities of preparing fresh-like minimally processed safe foods.