ABSTRACT
Thermal energy induces various biochemical reactions, leading to quality deterioration in foods resulting in undesirable changes in nutritional and sensory characteristics [1,2]. Therefore, emerging and novel technologies can overcome the limitations of thermal processing and draw significant attention from food processors as well as consumers. Increasing consumer demand for newer food products with health benefits, desirable sensory characteristics, and higher quality retention has also led to the development of mild preservation technologies or minimally processed foods.
