Abstract
The application of nonthermal processing tools in food systems to improve quality and stability is addressed in this chapter. More specifically looked at are their effects on the microstructure of food. Processes such as high-pressure processing, light, ionizing radiation, and gaseous treatment are some of the methods discussed. Both plant and animal food systems are included as the effects tend to vary due to the composition of the cells. Most technologies have a range of application levels at which the desired effect on the chosen system is achieved, while others have controversial results depending on the material studied. As natural food items vary a great deal due to differences in composition, cultivars, and species, to name a few, the observed changes in microstructure and eventually quality are just as varied. Some technologies have received more attention than others, thus limiting discussion on them. Overall, the opportunities that exist are highlighted.
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