Novel Non-Thermal Food Processing Technologies for Quality Food Production
Novel Non-Thermal Food Processing Technologies for Quality Food Production
| dc.contributor.author | Kautkar, Sheshrao | |
| dc.contributor.author | Raj, Rehana | |
| dc.date.accessioned | 2021-09-18T05:15:31Z | |
| dc.date.available | 2021-09-18T05:15:31Z | |
| dc.date.issued | 2020 | |
| dc.description.abstract | Conventional heat treatment methods are generally followed to process the raw agricultural commodities in order to reduce microorganism contamination and to increase the shelf life of the product. These methods can lead to reduction of nutritional quality and sensory properties of the processed foods products. Therefore, to avoid these undesirable changes during the heat treatment and to improve/maintain food quality and safety, novel non-thermal technologies plays very important role in processing of food products. | en_US |
| dc.identifier.uri | http://drs.cift.res.in/handle/123456789/4943 | |
| dc.language.iso | en | en_US |
| dc.publisher | Readers Shelf | en_US |
| dc.subject | Non-Thermal | en_US |
| dc.subject | Food Processing | en_US |
| dc.subject | technologies | en_US |
| dc.title | Novel Non-Thermal Food Processing Technologies for Quality Food Production | en_US |
| dc.type | Article | en_US |
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