Non-thermal Processing of Major Food Macromolecules

Part I: An introduction to novel non-thermal processing treatments1. Novel non thermal processing treatment of foods2. An introduction to food macromoleculesPart II: Impact of non-thermal processing on proteins3. Ultrasonication of proteins4. Alteration of proteins upon HPP treatment5. Impacts of PEF treatment on proteins6. Physicochemical attributes of irradiated proteins7. Changes in protein attributes during ozonation and cold plasma treatmentPart III: Impact of non-thermal processing on Starches8. Starch modification via ultrasonication9. Impacts of HPP on starch10. PEF induced alterations in starch11. Impact of irradiation on starch12. Starch modification with cold plasma treatment13. Alteration in starch characteristics via ozonationPart IV: Impact of non-thermal processing on Lipids14. Impact of Ultrasonication on lipids15. HPP induced alterations in lipids16. Alterations in lipid attributes upon irradiation17. Impact of PEF, cold plasma treatment and ozonation on lipidsPart V: Challenges and future trends for the food application of non-thermal processing treatment18. Scale up and industrialization of Non-thermal processing approaches: current state, challenges, limitations and future trends19. Regulatory considerations, safety issues and health risks associated with the use of non-thermal processing techniques in food applications 1: ultrasound, HPP and PEF20. Regulatory considerations, safety issues and health risks associated with the use of non-thermal processing techniques in food applications 2: irradiation, cold plasma and ozonation21. How non-thermal processing treatment of foods can affect consumer acceptance and enhance the sustainability of the food systems