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Delivering Functionality in Foods From Structure Design to Product Engineering
Title
Delivering Functionality in Foods [electronic resource] : From Structure Design to Product Engineering / edited by António Vicente, Cristina Silva, Chelo Gonzalez.
ISBN
9783030835705
Edition
1st ed. 2022.
Publication
Cham : Springer International Publishing : Imprint: Springer, 2022.
Physical Description
1 online resource (VIII, 201 p.) 50 illus.
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods. .
Variant and related titles
Springer ENIN.
Other formats
Printed edition:
Printed edition:
Printed edition:
Format
Books / Online
Language
English
Added to Catalog
July 26, 2023
Series
Food Engineering Series,
Contents
Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods
Engineering self-assembly nano- and microstructures in food systems
Designing complex (bio)polymer and colloidal systems
Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives
Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product
Process and product engineering for food properties delivery
Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality
Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function
Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design
Consumer perception as a criterion for process design
Sharing knowledge and technologies between academia and industry for healthy foods design
Enterprise-based innovation system in food structure design
Structure design for gastronomy applications
Case studies on structure/process development with relevance to different food manufacturing processes. .
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