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 |
There has been a great advancement in food processing methods over the years from traditional thermal processing to various non-thermal processings like high-pressure, electric field and radiations based methods. These methods have been found more effective and less damaging to food quality. This review describes the mechanism of inactivation of microbes due to these newer methods of food processing. These methods kill vegetative microbes but fail to effectively kill spores, but a combination of methods can be used to achieve the objective. These methods, however, can meet the demands of consumers for safe, nutritious, improved taste, texture and ready-to-eat food products.
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