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Traditional food preservation methods based on heat treatments, although effective to guarantee its safety, have some negative effects on the product, such as loss or reduction of certain nutrients or alteration of its sensory characteristics. For this reason, both the specialized research centers and the R&D departments of the food industries are making an effort to develop two lines of work: on the one hand, new preservation technologies with alternative heat treatments or improvement of existing ones and, on the other hand, the search for food preservation processes without the application of heat, that is, non-thermal.
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