Abstract: Novel processing technologies have been gaining interest among food researchers due to their lower impact on nutritional and sensory properties of the products compared to the conventional thermal techniques. In this chapter some of the most well-studied (eg, high-pressure processing, pulsed electric fields, ohmic heating, microwave, and ultrasound) emerging technologies are briefly reviewed. Most of these technologies have found niche applications in the food industry, replacing or complementing conventional preservation technologies. Thereby,...
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Topics: 
Process engineering
Risk analysis (engineering)
Manufacturing engineering