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Delivering functionality in foods = ...

Vicente, Antonio.

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Delivering functionality in foods = from structure design to product engineering /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Delivering functionality in foods/ edited by Antonio Vicente, Cristina Silva, Chelo Gonzalez.
Reminder of title:	from structure design to product engineering /
other author:	Vicente, Antonio.
Published:	Cham :Springer International Publishing : : 2022.,
Description:	viii, 201 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer Nature eBook
Subject:	Food - Biotechnology. -
Online resource:	https://doi.org/10.1007/978-3-030-83570-5
ISBN:	9783030835705

Delivering functionality in foods = from structure design to product engineering /
Delivering functionality in foodsfrom structure design to product engineering /[electronic resource] :edited by Antonio Vicente, Cristina Silva, Chelo Gonzalez. - Cham :Springer International Publishing :2022. - viii, 201 p. :ill., digital ;24 cm. - Food engineering series. - Food engineering series..

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.

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.

ISBN: 9783030835705

Standard No.: 10.1007/978-3-030-83570-5doiSubjects--Topical Terms:

695811
Food
--Biotechnology.

LC Class. No.: TP248.65.F66 / D45 2022

Dewey Class. No.: 664

Delivering functionality in foods = from structure design to product engineering /
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520 $a 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.
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