National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Increasing consumer demand for more convenient and varied food products have grown exponentially, together with the need for faster production rates, improved quality and extension in shelf life and another side food contains many heat sensitive nutrients which include vitamins, minerals, and nutrients having functional properties such as pigments, antioxidant, Bioactive compounds. Many processes during manufacturing of food cause detrimental effects on these nutrients. Retention of these nutrients in food products requires innovative approaches for process design because of their sensitivity to a variety of physical and chemical factors, which causes either loss of biological functionality, chemical degradation and premature or incomplete release. These requests together with the severity of the traditional food processing technologies were driving forces for development of non thermal food preservation technologies. The aim of this review is to discuss alternative methods of thermal processing of food with minimally-processed fresh-like food products with high sensory and nutritional qualities. Alternative methods for thermal processing of food are gaining importance, due to increased consumer demand for new methods of food processing that have a reduced impact on nutritional content and overall food quality.
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