Non-thermal Processing of Major Food Macromolecules
eBook - ePub

Non-thermal Processing of Major Food Macromolecules

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Non-thermal Processing of Major Food Macromolecules

About this book

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

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Yes, you can access Non-thermal Processing of Major Food Macromolecules by Seid Reza Falsafi,Hadis Rostamabadi,Navin Kumar Rastogi in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Chapter 1 Novel nonthermal processing treatment of foods
  3. Chapter 2 An introduction to food macromolecules
  4. Chapter 3 Ultrasonication of proteins I: plant proteins
  5. Chapter 4 Ultrasonication of proteins II: animal proteins
  6. Chapter 5 Alteration of proteins upon high-pressure processing treatment
  7. Chapter 6 Impacts of pulsed electric field treatment on protein structure and functionality
  8. Chapter 7 Physicochemical attributes of irradiated proteins
  9. Chapter 8 Changes in protein attributes during ozonation and cold plasma treatment
  10. Chapter 9 Starch modification via ultrasonication
  11. Chapter 10 Impact of high-pressure processing on starch
  12. Chapter 11 Pulsed electric field induced alterations in starch
  13. Chapter 12 Impact of irradiation on starch
  14. Chapter 13 Starch modification with cold plasma treatment
  15. Chapter 14 Alteration in starch characteristics via ozonation
  16. Chapter 15 Impact of ultrasonication on lipids
  17. Chapter 16 High-pressure processing induced alterations in lipids
  18. Chapter 17 Alterations in lipid attributes upon irradiation
  19. Chapter 18 Impact of pulsed electric field, cold plasma treatment, and ozonation on lipids
  20. Chapter 19 Scale up and industrialization of nonthermal processing approaches: current state, challenges, limitations and future trends
  21. Chapter 20 Regulatory considerations, safety issues, and health risks associated with the use of nonthermal processing techniques in food applications 1: ultrasound, high-pressure processing and pulsed electric field
  22. Chapter 21 Regulatory considerations, safety issues, and health risks associated with the use of nonthermal processing techniques in food applications 2: irradiation, cold plasma, and ozonation
  23. Chapter 22 How nonthermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of food systems
  24. Index