Non-thermal Processing of Major Food Macromolecules

Auteur

Dr. Falsafi received his PhD in Food Science and Technology in 2018. He has published numerous scientific articles in top-tier food science, nanotechnology, hydrocolloids, and materials science journals. Dr. Falsafi has many years of experience in investigating food hydrocolloids and their modification via novel thermal and non-thermal processing methods. Recently, as an Assistant Professor, he has joined the Agricultural Engineering Research Department of Safiabad Agricultural and Natural Resources Research and Education Center in 2023. Dr. Falsafi currently serves as an Editorial Board Member for Food and Humanity (Elsevier) and Associate Editor for Future Post Harvest and Foods (Wiley).

Dr. Hadis Rostamabadi received her PhD in Food Science and Technology, in 2020. She has been working on designing bioactive delivery systems for more than 6 years. In 2020, she was awarded as one of the top national researchers by Iran National Elites Foundation (INEF). Now, as an Assistant Professor, she is an academic member of Isfahan University of Medical Sciences (IUMS), IRAN. Moreover, she is the editor of Unit Operations and Processing Equipment in the Food Industry” book, which is going to be published by Elsevier.Performed pioneering R&D work on various research aspects such as high pressure processing, forward osmosis, infusion of bioactive compounds, downstream processing of enzymes and proteins, modeling of synthesis of PHA, graphene nano-composite, designer oils, biofilms from chitosan, ultrasound and ozone for the preservation of fruit juices. All these efforts resulted in the culmination of more than 150 original research publication in reputed international journals and more than 100 presentations in various conferences. The quality of work evidenced from the higher total citations (6118 Nos) and h-index (43). Developed technology for five products namely, virgin coconut oil, spray dried coconut milk, honey based fruit spread, coconut beverage from tender coconut and coconut spread and transferred to several industries; as well as obtained 17 patents to his credit. Guided 10 Ph.D. students in the area of Food Science, Engineering, Technology, and Biotechnology; as well as in Biological and Engineering Sciences. Served on the panels of highly reputed journals as an Editor/Member of Editorial Board published by Elsevier, Wiley, Cosmos Scholars, Jakraya, Hindawi and Omics. Besides, two books entitled Advances in membrane technologies for water treatment: Materials, processes and applications” (Woodhead Publishing Ltd., UK.) and Application of high pressure in food processing” (Springer, USA) were co-edited/written. Research accomplishments were also recently recognized by the scientific bodies and award prestigious awards like the CSIR-Young Scientist Award; AFST-Young Scientist Award; AFST-Laljee Godhoo Nidhi Smarak Award; Fellow of AFST and NAAS; Seligman APV Fellowship by the SCI, London; DAAD Fellowship; DBT Overseas Fellowship; Merit promotion; CFTRI Technology Award. Several awards were also received him for the scientific presentations.

Texte du rabat
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.

Contenu

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