Non-thermal Processing of Major Food Macromolecules

Non-thermal Processing of Major Food Macromolecules by Seid Reza Falsafi is an essential guide for food scientists, engineers, and industry leaders seeking modern, efficient ways to preserve quality and safety without relying on heat.

Start with a compelling overview of current challenges in food preservation and how non-thermal techniques are transforming processing lines across Europe, North America, Asia and beyond. This book clearly explains technologies such as high-pressure processing, pulsed electric fields, cold plasma and ultrasound, and shows how they interact with the three major food macromolecules—proteins, polysaccharides and lipids—to retain nutrition, texture and flavor.

Delve into evidence-based chapters that bridge fundamental science with real-world application: mechanism of action, impacts on functional properties, shelf-life extension, microbial safety, and regulatory considerations. Each section balances rigorous research with practical guidance for scale-up, quality control and product development—making it ideal for R&D teams, university courses, and manufacturing decision-makers.

Imagine reformulating Books that keep fresh taste, extend shelf life and meet consumer demand for clean-label, minimally processed foods. Falsafi’s clear explanations and industry-relevant examples make those possibilities attainable.

Whether you work in dairy, beverages, meat, bakery, or plant-based foods, this authoritative resource will help you implement non-thermal solutions that improve product quality while reducing energy use. Add Non-thermal Processing of Major Food Macromolecules by Seid Reza Falsafi to your professional library today and stay ahead in the global shift toward smarter, gentler food processing.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.