Novel Food Processing

This book explores innovative food processing techniques and their impact on food properties, highlighting new technologies and their nutritional implications.

In recent years, the rapid expansion of research into innovative food processing techniques has led to exciting developments that extend beyond traditional methods. Novel Food Processing delves into the structural and functional changes that occur at the micro level, examining their broader implications in foods subjected to new technologies. This book serves as a comprehensive resource, providing valuable insights into how these emerging processes can reshape our understanding of food properties.

Contributions from a diverse international panel of experts form the foundation of Novel Food Processing. These scholars focus on the functional, rheological, and micro-structural transformations that foods undergo when exposed to cutting-edge technologies such as high-pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. Each chapter offers an in-depth exploration of a specific technology and its effects on food structure and functionality, while also addressing the nutritional implications for protein and carbohydrate-rich foods.

As consumer concerns regarding food safety, quality, sensory attributes, and nutrition continue to evolve, new directions in food processing will increasingly draw from various fields. Novel Food Processing effectively combines technological applications with the chemistry of food and biomaterials, illustrating the intricate relationship between structure and functionality. This book provides a clear and concise overview of how modern processing technologies can influence food properties, making it an essential read for anyone interested in the future of food science.