Emerging Technologies in Food Preservation discusses the innovations and advancements in food processing and preservation that have emerged over the last two decades of the 21 century. Various experts in the field examine different innovative food processing and preservation technologies, including non-thermal and minimal processing technologies, particularly those that have least destructive impact on micronutrients. Key Features: Mindful of the increasing interest in alternatives to traditional thermal processing of foods and beverages, this book is a valuable reference for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in food industries and associated businesses.