Abstract
The changes in the population lifestyle lead the food industry to manufacture healthy and ready-to-eat products. This kind of product must be practical, present a fresh appearance, and must be durable. Traditional food preservation technologies can affect food quality, including sensory qualities and nutritional value. Therefore, minimal processing methods for food have been relevant because they do not use high temperatures and preserve food characteristics. This chapter presents a comprehensive account of microorganisms and enzymes that act in food spoilage, and how is possible to avoid this degradation process through methods already consolidated. However, it is also explored the emergent minimal processing methods that are being investigated for a future application in the industry. The most recent researches are focused on study hurdle technologies, modified atmosphere packaging, cold plasma, edible coating, nanofluids, nanomaterials, and other technologies. In this way, it is possible to view in general these kinds of processing, to know about recent studies, and to speculate about future perspectives and area challenges.
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