Non-Thermal Processing of Functional Foods

Discover the cutting-edge advancements in food technology with Non-Thermal Processing of Functional Foods, authored by experts in the field and published by Taylor & Francis Ltd in 2024. This comprehensive hardback edition spans 326 pages and delves into the latest non-thermal processing technologies that are revolutionizing the development of functional foods.

Explore a variety of innovative techniques, including ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. Each chapter is meticulously crafted to explain how these non-thermal methods preserve the nutritional benefits and sensory qualities of food, ensuring that health-conscious consumers can enjoy both taste and nutrition.

This book is an essential resource for food scientists, nutritionists, and anyone interested in the future of food processing. Enhance your understanding of functional foods and their processing with this invaluable addition to your library.