Non-Thermal Processing of Major Food Macromolecules

Erscheinungsjahr 2025
ISBN: 978-0-443-28973-6
Verlag: Elsevier Science

Buch, Englisch, 400 Seiten, Format (B × H): 216 mm x 275 mm, Gewicht: 1270 g

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.

Autoren/Hrsg.

Falsafi, Seid Reza

Rostamabadi, Hadis

Rastogi, Navin Kumar

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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

Über Autor(innen)

Falsafi, Seid Reza
Dr. Falsafi received his PhD in Food Science and Technology in 2018. He has published numerous scientific articles in top-tier food science, nanotechnology, hydrocolloids, and materials science journals. Dr. Falsafi has many years of experience in investigating food hydrocolloids and their modification via novel thermal and non-thermal processing methods. Recently, as an Assistant Professor, he has joined the Agricultural Engineering Research Department of Safiabad Agricultural and Natural Resources Research and Education Center in 2023. Dr. Falsafi currently serves as an Editorial Board Member for Food and Humanity (Elsevier) and Associate Editor for Future Post Harvest and Foods (Wiley).