ABSTRACT

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Preservation of Fresh Food Products, Preservation Using Chemicals and Microbes, Preservation by Controlling Water, Structure, and Atmosphere, Preservation Using Heat and Energy, Enhancing Food Preservation by Indirect Approach