Non-thermal Processing of Major Food Macromolecules
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- Taschenbuch
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Form:Einzelkauf Download
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Sprache:Englisch
163,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB 3
Kopierschutz
Nein
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
09.06.2025
Herausgeber
Seid Reza Falsafi + weitereVerlag
Elsevier Science & Techn.Seitenzahl
400 (Printausgabe)
Dateigröße
60727 KB
Sprache
Englisch
EAN
9780443289743
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
- 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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