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The global food demand depends on processed food products because processing is expected to affect content, activity and bioavailability of nutrients. Traditional technologies such as the use of antimicrobials and thermal processing are efficient in increasing the value of nutrition up to an extent besides the availability of some methods which maintain the level of bioactivity in foods, but they may not be the most effective at improving food safety, to retain the food structure and properties of the ingredients especially in maintaining the food molecular structure.
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