Effect of commercial emerging nonthermal technologies on food products: microbiological aspects

Consumer demands for high-quality, fresh-tasting, and nutritious foods have generated considerable interest in the development of new food processing techniques. The traditional heat treatments are efficient in microbial inactivation, reducing product decay, and attaining safety targets. However, they have a significant impact on product quality. Some quality parameters, such as texture, color, aroma, flavor, taste, and nutritive value, can be severely affected by temperature.