date:Jul 02, 2012
ions, RD
According to Verma of Banarsidas Chandiwala, the great demand for fresh and high quality food has caused extensive research to develop the technology that can sustain the natural taste and flavour of foods, albeit seasoning extra nutrients and vitamins, so non-thermal technology has drawn great attention. Because this method is combined with several preserving technologies such as irradiation, antimicrobials, filtration, ultrasound, and so on, it offers plenty of benefit for food preser