1. Introduction
The advent of new technologies aimed at ensuring the safety
and quality of food has been addressed with the increased adoption
of measures to reduce risks to consumer health and to comply with
the restrictive sanitary barriers to international trade that require
foods with quality control. However, the consumer has demanded
not only safe products, but those that are as close to natural as
possible, that have no chemical additives and are less processed,
but which are ready for consumption or are easily prepared