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.
1. Chapter 2. An introduction to food macromolecules - p. 29 2. Chapter 3. Ultrasonication of proteins I: plant proteins - p. 47 3. Chapter 4. Ultrasonication of proteins II: animal proteins - p. 69 4. Chapter 5. Alteration of proteins upon high-pressure processing treatment - p. 91 5. Chapter 6. Impacts of pulsed electric field treatment on protein structure and functionality - p. 119 6. Chapter 7. Physicochemical attributes of irradiated proteins - p. 141 7. Chapter 8. Changes in protein attributes during ozonation and cold plasma treatment - p. 161 8. Chapter 9. Starch modification via ultrasonication - p. 181 9. Chapter 10. Impact of high-pressure processing on starch - p. 205 10. Chapter 11. Pulsed electric field induced alterations in starch - p. 237 11. Chapter 12. Impact of irradiation on starch - p. 255 12. Chapter 13. Starch modification with cold plasma treatment - p. 269 13. Chapter 14. Alteration in starch characteristics via ozonation - p. 293 14. Chapter 15. Impact of ultrasonication on lipids - p. 309 15. Chapter 16. High-pressure processing induced alterations in lipids - p. 327 16. Chapter 17. Alterations in lipid attributes upon irradiation - p. 347 17. Chapter 18. Impact of pulsed electric field, cold plasma treatment, and ozonation on lipids - p. 361 18. Chapter 19. Scale up and industrialization of nonthermal processing approaches: current state, challenges, limitations and future trends - p. 381 19. 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 - p. 397 20. 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 - p. 413 21. Chapter 22. How nonthermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of food systems - p. 423 22. Index - p. 435
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.
1. Chapter 2. An introduction to food macromolecules - p. 29 2. Chapter 3. Ultrasonication of proteins I: plant proteins - p. 47 3. Chapter 4. Ultrasonication of proteins II: animal proteins - p. 69 4. Chapter 5. Alteration of proteins upon high-pressure processing treatment - p. 91 5. Chapter 6. Impacts of pulsed electric field treatment on protein structure and functionality - p. 119 6. Chapter 7. Physicochemical attributes of irradiated proteins - p. 141 7. Chapter 8. Changes in protein attributes during ozonation and cold plasma treatment - p. 161 8. Chapter 9. Starch modification via ultrasonication - p. 181 9. Chapter 10. Impact of high-pressure processing on starch - p. 205 10. Chapter 11. Pulsed electric field induced alterations in starch - p. 237 11. Chapter 12. Impact of irradiation on starch - p. 255 12. Chapter 13. Starch modification with cold plasma treatment - p. 269 13. Chapter 14. Alteration in starch characteristics via ozonation - p. 293 14. Chapter 15. Impact of ultrasonication on lipids - p. 309 15. Chapter 16. High-pressure processing induced alterations in lipids - p. 327 16. Chapter 17. Alterations in lipid attributes upon irradiation - p. 347 17. Chapter 18. Impact of pulsed electric field, cold plasma treatment, and ozonation on lipids - p. 361 18. Chapter 19. Scale up and industrialization of nonthermal processing approaches: current state, challenges, limitations and future trends - p. 381 19. 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 - p. 397 20. 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 - p. 413 21. Chapter 22. How nonthermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of food systems - p. 423 22. Index - p. 435
