Journal of Food Microbiology

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Journal of Food Microbiology 44 7897 074717

Food-processing-innovations

Food preservation  is through regular preservation methods, for example, salting, drying, canning, smoking and other. Where, the primary issue with the thermal processing  technique is loss of colour, flavor, vitamins and different supplements in food items. The food industry  is currently interested  to utilize some of novel production and processing technologies  that may bring  economically improved quality products. Innovation  in food technology goes in corresponding with customer interest for healthy food and safer while improving the quality and shelflife. Novel technologies  like microwave heating, the new techniques, for example, high-pressure handling (HPP), developments to packaging materials and use of preservatives in food has expanded a great deal in recent years, such as natural anti -microbial preservatives and antioxidants.

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