Non-thermal Processing of Major Food Macromolecules

Author: Falsafi PhD, Seid Reza

Edition: 1

ISBN: 9780443289736

Release Date: 16-06-2025

Package Dimensions: 11.0 x 8.5 x 0.9 inches

Languages: English

Binding: paperback

Number Of Pages: 460

Details: Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.

Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas. Discusses the effects of non- thermal processing on food macromolecules Includes the following techniques: sonication, high-pressure processing, ozonation, PEF, irradiation, and cold plasma treatment Presents the regulatory considerations for implementation of non-thermal processing Covers safety issues and health risks associated with the use of non-thermal processing techniques Offers new information on how non-thermal processing treatment of foods can affect consumer acceptance