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.