Paper Contents
Abstract
Numerous technologies for food processing and preservation were created in response to growing consumer awareness, the desire for minimally processed foods, and environmental concerns. Customersdemands for less processed foods and growing market competition have compelled processors to use more sophisticated non-thermal techniques as consumersconcerns about the environmental impact and quality of processed foods they eat have grown. The purpose of this minireview is to outline the basic principle, benefits, drawbacks, and implementation of PL in the food industry.
Copyright
Copyright © 2025 Madhuri L. This is an open access article distributed under the Creative Commons Attribution License.
Paper ID:
IJPREMS51000000648
ISSN:
2321-9653
Publisher:
ijprems