Non Thermal Processing Of Major Food Macromolecules
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Non Thermal Processing Of Major Food Macromolecules
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Author : Seid Reza Falsafi
language : en
Publisher: Academic Press
Release Date : 2025-04-01
Non Thermal Processing Of Major Food Macromolecules written by Seid Reza Falsafi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-04-01 with Technology & Engineering categories.
Non-thermal Processing of Major Food Macromolecules provides a comprehensive knowledge regarding the state-of-the-art approaches utilized to process foods, and/or modify the physicochemical structural - as well as technofunctional attributes of food macromolecules (i.e. protein, starch, lipids) - through novel non-thermal processing techniques. Divided into five sections, the first one covers an introduction of novel non-thermal processing treatments. The second, third and fourth sections explore the impact of non-thermal processing on proteins, starches, and on lipids. Section five presents the challenges for the food application of non-thermal processing treatment, 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.
Non Thermal Processing Of Major Food Macromolecules
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Author : Seid Reza Falsafi
language : en
Publisher: Academic Press
Release Date : 2025-06-09
Non Thermal Processing Of Major Food Macromolecules written by Seid Reza Falsafi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-06-09 with Technology & Engineering categories.
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
Starch
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Author : Sneh Punia Bangar
language : en
Publisher: CRC Press
Release Date : 2024-10-29
Starch written by Sneh Punia Bangar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-29 with Technology & Engineering categories.
Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products. Key Features: · This book will cover the functional characteristics of conventional and non-conventional starches. · It covers the different methods of starch modification, including physical, chemical, and enzymatic methods. · The latest information on the properties of modified starch is from different sources. · This book will explore the current and emerging application trends of modified starches. With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
Non Thermal Processing Of Foods
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Author : O. P. Chauhan
language : en
Publisher: CRC Press
Release Date : 2019-01-10
Non Thermal Processing Of Foods written by O. P. Chauhan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-10 with Health & Fitness categories.
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Advances In Biopolymers For Food Science And Technology
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Author : Kunal Pal
language : en
Publisher: Elsevier
Release Date : 2024-05-31
Advances In Biopolymers For Food Science And Technology written by Kunal Pal and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-31 with Technology & Engineering categories.
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.The book begins by introducing biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters guiding the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed.This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging. - Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings - Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals - Offers case studies and analyzes experimental data on biopolymeric materials for food applications
Electrospinning And Electrospraying Encapsulation Of Food Bioactive Compounds
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Author : Hadis Rostamabadi
language : en
Publisher: Elsevier
Release Date : 2025-03-29
Electrospinning And Electrospraying Encapsulation Of Food Bioactive Compounds written by Hadis Rostamabadi and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-03-29 with Technology & Engineering categories.
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities. This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients. - Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructures - Offers information on how to attain highly tunable electrospun fibers/ electrosprayed particles - Includes information on how to fabricate structured polymer fibers through electrospinning/electrospraying - Serves as a compendium of recent advancements in the design and engineering of electrospun fibers/electrospraying particles
Chemistry Of Thermal And Non Thermal Food Processing Technologies
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Author : Brijesh K Tiwari
language : en
Publisher: Elsevier
Release Date : 2024-11-29
Chemistry Of Thermal And Non Thermal Food Processing Technologies written by Brijesh K Tiwari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-29 with Technology & Engineering categories.
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others.All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms. - Covers the chemistry aspect of novel food processing technologies - Includes chemical constituents associated with food quality and nutritional properties of food - Brings fundamental, recent trends, and chemistry aspects in terms of quality parameters and microbial inactivation
Non Thermal Processing Technologies For The Grain Industry
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Author : M. Selvamuthukumaran
language : en
Publisher: CRC Press
Release Date : 2021-08-18
Non Thermal Processing Technologies For The Grain Industry written by M. Selvamuthukumaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-18 with Technology & Engineering categories.
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.
Non Thermal Processing Of Functional Foods
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Author : Sudip Kumar Pattanayek
language : en
Publisher: CRC Press
Release Date : 2024-12-31
Non Thermal Processing Of Functional Foods written by Sudip Kumar Pattanayek and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-12-31 with Technology & Engineering categories.
Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as “foods for specified health use” and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit. Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities. This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2–6, 8–9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties. This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.
Nonthermal Processing Technologies For Food
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Author : Howard Q. Zhang
language : en
Publisher: John Wiley & Sons
Release Date : 2011-02-04
Nonthermal Processing Technologies For Food written by Howard Q. Zhang and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-04 with Technology & Engineering categories.
Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.