Rational use of novel technologies: A comparative analysis of the performance of several new food preservation technologies for microbial inactivation.

ALZAMORA, STELLA M.; WELTI-CHANES, JORGE; GUERRERO, SANDRA N.; GÓMEZ, PAULA L.

Novel technologies in food science - their impact on products, consumer trends and environment.

Springer

Año: 2011;

Consumers are increasingly aware of the health benefits and risks associated with consumption of food. These informed individuals tend to opt for healthy foods that have been subjected to less extreme treatments (less heat and chill damage), with lower levels of salts, fats, acids and  sugars and/or the complete or the partial removal of chemically synthesized additives There is also an increased demand for convenience foods with fresh attributes and long shelf-lives.