Non-thermal Processing of Major Food Macromolecules
- Publisher's listprice EUR 163.99
-
69 564 Ft (66 251 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 13 913 Ft off)
- Discounted price 55 651 Ft (53 001 Ft + 5% VAT)
69 564 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Academic Press
- Date of Publication 30 May 2025
- ISBN 9780443289736
- Binding Paperback
- No. of pages400 pages
- Size 234x190 mm
- Weight 450 g
- Language English 700
Categories
Long description:
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.
Table of Contents:
Part I: An introduction to novel non-thermal processing treatments
1. Novel non thermal processing treatment of foods
2. An introduction to food macromolecules
Part II: Impact of non-thermal processing on proteins
3. Ultrasonication of proteins
4. Alteration of proteins upon HPP treatment
5. Impacts of PEF treatment on proteins
6. Physicochemical attributes of irradiated proteins
7. Changes in protein attributes during ozonation and cold plasma treatment
Part III: Impact of non-thermal processing on Starches
8. Starch modification via ultrasonication
9. Impacts of HPP on starch
10. PEF induced alterations in starch
11. Impact of irradiation on starch
12. Starch modification with cold plasma treatment
13. Alteration in starch characteristics via ozonation
Part IV: Impact of non-thermal processing on Lipids
14. Impact of Ultrasonication on lipids
15. HPP induced alterations in lipids
16. Alterations in lipid attributes upon irradiation
17. Impact of PEF, cold plasma treatment and ozonation on lipids
Part V: Challenges and future trends for the food application of non-thermal processing treatment
18. Scale up and industrialization of Non-thermal processing approaches: current state, challenges, limitations and future trends
19. Regulatory considerations, safety issues and health risks associated with the use of non-thermal processing techniques in food applications 1: ultrasound, HPP and PEF
20. Regulatory considerations, safety issues and health risks associated with the use of non-thermal processing techniques in food applications 2: irradiation, cold plasma and ozonation
21. How non-thermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of the food systems
Non-thermal Processing of Major Food Macromolecules
Subcribe now and receive a favourable price.
Subscribe
69 564 HUF
