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.

Key Features

• 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