Table of Contents
Table of Contents
SUMMARY
INTRODUCTION
EFFECT OF HPP ON CHEMICAL AND NUTRITIONAL COMPONENTS IN FOOD
EFFECT OF PEF ON CHEMICAL AND NUTRITIONAL COMPONENTS IN FOOD
EFFECT OF OTHER NON-THEMAL PROCESSING TECHNIQUES ON CHEMICAL AND NUTRITIONAL COMPONENTS IN FOOD
EFFECTS OF HPP ON BIOACTIVE COMPONENTS IN FOODS
EFFECTS OF PEF ON BIOACTIVE COMPONENTS IN FOODS
EFFECT OF OTHER NON-THERMAL PROCESSING TECHNOLOGIES ON BIOACTIVE COMPONENTS IN FOODS
EFFECTS OF HPP ON ANTIOXIDANT ACTIVITY (AA)
EFFECTS OF PEF ON ANTIOXIDANT ACTIVITY (AA)
EFFECT OF OTHER NON-THERMAL PROCESSING TECHNOLOGIES ON ANTIOXIDANT ACTIVITY (AA)
OTHER HEALTH RELATED EFFECTS
CONCLUSION
REFERENCES
INDEX