Authors

Alejandra Hurtado-Romero, Mariano del Toro, Luis Barbosa, Eduardo García, Tomás García Cayuela 

Abstract

Innovative technologies, such as high hydrostatic pressure, ultrasound, microwave, drying and extrusion, are used to process food products using short processing time and low temperature conditions, to prolong shelf life and preserve nutritional value, sensory quality and food safety.

Importance of the article for the Red Tecnomifood

Innovation in prebiotic ingredients is not limited to finding new sources; There are also a wide range of technologies that can allow industry to extract desired compounds or modify them to improve their properties.