Food processing is the step of the food chain that principally affects a food''s physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.- Examines non-thermal processing techniques specifically applied to fluid foods- Includes methods for mathematically evaluating each technique- Addresses global regulatory requirements for fluid foods- Provides recommendations and opportunities for various safety-related issues
