Non-thermal Processing of Major Food Macromolecules

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Non-thermal Processing of Major Food Macromolecules

Falsafi, Seid Reza (EDT)/ Rostamabadi, Hadis (EDT)/ Rastogi, Navin Kumar (EDT)

ウェブストア価格 ¥36,220（本体¥32,928）
Academic Press Inc（2025/06発売）
外貨定価 US$ 175.00
ポイント 329pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 400 p.
言語 ENG
商品コード 9780443289736
DDC分類 664.02

Full Description

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.

Part I: An introduction to novel non-thermal processing treatments
1. Novel non thermal processing treatment of foods
2. An introduction to food macromolecules

Part II: Impact of non-thermal processing on proteins
3. Ultrasonication of proteins
4. Alteration of proteins upon HPP treatment
5. Impacts of PEF treatment on proteins
6. Physicochemical attributes of irradiated proteins
7. Changes in protein attributes during ozonation and cold plasma treatment

Part III: Impact of non-thermal processing on Starches
8. Starch modification via ultrasonication
9. Impacts of HPP on starch
10. PEF induced alterations in starch
11. Impact of irradiation on starch
12. Starch modification with cold plasma treatment
13. Alteration in starch characteristics via ozonation

Part IV: Impact of non-thermal processing on Lipids
14. Impact of Ultrasonication on lipids
15. HPP induced alterations in lipids
16. Alterations in lipid attributes upon irradiation
17. Impact of PEF, cold plasma treatment and ozonation on lipids

Part V: Challenges and future trends for the food application of non-thermal processing treatment
18. Scale up and industrialization of Non-thermal processing approaches: current state, challenges, limitations and future trends
19. Regulatory considerations, safety issues and health risks associated with the use of non-thermal processing techniques in food applications 1: ultrasound, HPP and PEF
20. Regulatory considerations, safety issues and health risks associated with the use of non-thermal processing techniques in food applications 2: irradiation, cold plasma and ozonation
21. How non-thermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of the food systems