**Author details**

Josephine Ampofo1 \* and Michael Ngadi2

1 Department of Sciences, Université Sainte Anne, Pointe-de-l'Église, Nova Scotia, Canada

2 Department of Bioresource Engineering, MacDonald Campus, McGill University, Sainte Anne-de-Bellevue, Quebec, Canada

\*Address all correspondence to: josephine.ampofo@mail.mcgill.ca

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Novel Non-Thermal Processing Technologies: Impact on Food Phenolic Compounds... DOI: http://dx.doi.org/10.5772/intechopen.98688*
