Magnetic treatment applied to the food industry

Abstract

Electromagnetic and magnetic fields have ample employment opportunities in the food industry, from the analysis of theories to explain its effect on biological and nonbiological systems. The results of numerous investigations result in issuance of patents whose main constraint for implementation is the lack of food producers and traders and consumers. This article provides a compilation of information on the subject, addressing edges it as the "window" and the genotoxicity of magnetic treatment. We conclude that this treatment can be used in food preservation, improve sensory quality and rheological properties, and stimulate industrial fermentation processes of interest.