Impact of emerging non-thermal processing treatments on major food macromolecules: Starch, protein, and lipid
Hadis Rostamabadi, Małgorzata Nowacka, Rosana Colussi, Sabrina Feksa Frasson, İlkem Demirkesen, Behiç Mert, Poonam Singha, Sushil Kumar Singh, Seid Reza Falsafi
Topics & Concepts
StarchFood processingMacromoleculeChemistrySonicationFood scienceNanotechnologyBiochemical engineeringBiochemistryMaterials scienceChromatographyEngineeringMicrobial Inactivation MethodsMeat and Animal Product QualityRadiation Effects and Dosimetry