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technologies offer unprecedented opportunities and challenges for the food industry to market safe, high quality health-promoting foods. Those innovative food processing is often perceived as an alternative to thermal food processing, yet there are many nonthermal preparatory unit operations as well as food processing and preservation opportunities and challenges that require further investigation by the food industry. Current researches devote attention to improving food functionality with high hydrostatic pressure (HHP) and pulsed electric fields (PEF). HHP and PEF processed foods meet consumer expectations for a minimally process, safety, fresh-like quality and convenience.
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