Overview

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. 

Full Product Details

Author:   António Vicente ,  Cristina Silva ,  Chelo Gonzalez
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2022
Weight:   0.332kg
ISBN:  

9783030835729

ISBN 10:   3030835723
Pages:   201
Publication Date:   18 December 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Engineering of structures for tailored delivery of health-related functionalities   Chapter 1: Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods  Chapter 2: Engineering self-assembly nano- and microstructures in food systems  Chapter 3: Designing complex (bio)polymer and colloidal systems  Chapter 4: Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives  Chapter 5: 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 Chapter 6: Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality  Chapter 7: Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function  Chapter 8: Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design  Chapter 9: Consumer perception as a criterion for process design    Sharing knowledge and technologies between academia and industry for healthy foods design Chapter 10: Enterprise-based innovation system in food structure design  Chapter 11: Structure design for gastronomy applications  Chapter 12: Case studies on structure/process development with relevance to different food manufacturing processes 

Reviews

Author Information

António A. Vicente is a Professor in the Centre of Biological Engineering at University of Minho in Braga, Portugal Cristina L. M. Silva is a Professor in the Faculty of Biotecnology at Universidade Católica Portuguesa in Porto, Portugal Chelo Gonzalez is a Professor at the Institute of Food Engineering for the Development at Universidad Politecnica de Valencia in Valencia, Spain

Tab Content 6

Author Website:  

Customer Reviews

Recent Reviews

No review item found!

Add your own review!

Countries Available

All regions