Abstract
The exploitation of new technologies and effective technology transfer are vital ingredients for the long‐term competitiveness of all organizations. When referring to developments in food technologies, the use of the term “new” will mainly be in the context of new to the user rather than new to science. Provides a brief overview of some of the recently established processes such as ohmic heating, microwave sterilization and novel methods to decontaminate herbs and spices, which are starting to have an impact on the food industry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
