Abstract
Solid foods represent optimal matrices for ultraviolet processing with effects well beyond nonthermal surface disinfection. UV radiation favors hormetic response in plant tissues and degradation of toxic compound on the product surface. Photoinduced reactions can also provide unexplored possibilities to steer structure and functionality of food biopolymers. The possibility to extensively exploit this technology will depend on availability of robust information about efficacious processing conditions and adequate strategies to completely and homogeneously process food surface.
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