Abstract:

In this review context, innovative food processing including high presure processing (HHP) and pulsed electrical fields (PEF) effects on food chemical properties and bioactives has been dealed. Innovative food processing technologies can influence the quality and quantity of food    quality. Innovative    non-thermal technologies (e.g. high-hydrostatic pressure-HHP and pulsed electrical fields (PEF) can preserve the treated foods without decomposing the chemical constituents and sensorial properties which are normally affected during heat treatment and these innovative products are stabil and safety for public nutrition.

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