Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 22, Issue 2-3, Pages 127-137Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2010.04.001
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Food processing and preservation are generic terms that cover all aspects of extending the shelf life of foods. A number of novel thermal and non-thermal processing methods are actively undergoing research and development. A key step that needs addressing is finding the best packaging materials for commodities which preserve the benefits of improved product quality imparted by preservation technologies.
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