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Non-Thermal Processing of Major Food Macromolecules Publisher



Sr Falsafi Seid REZA ; H Rostamabadi HADIS ; Nk Rastogi Navin KUMAR
Authors

Source: Published:2025


Abstract

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. © 2025 Elsevier B.V., All rights reserved.
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