Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
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Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
Pastrana Castro, Lorenzo Miguel; Cerqueira, Miguel Angelo Parente Ribei
Elsevier Science & Technology
10/2022
448
Mole
Inglês
9780323855136
15 a 20 dias
910
Descrição não disponível.
Section 1: Introduction
1. Nutrition, health and wellbeing in the world
2. The influence of new ingredients sources in the food structure and nutrition
3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective
Section 2: Strategies to modify structure/functionality/quality of foods
4. Novel technologies on the development of food structures
5. Encapsulation and colloidal systems as a way to delivery functionality in foods
6. How food structure influences quality and safety of food products
7. Structure engineering/design in gastronomy
Section 3: Development of healthy products
8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale
9. New strategies for the reduction of salt and sugar in food products
10. New strategies for the reduction of fats in food products
Section 4: Health in vitro and in vivo studies
11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption
12. Assessing nutritional behaviour of foods through in vitro and in vivo studies
13. Modelling the effects of food structure on the health and nutritional attributes of food products
Section 5: Consumer's perception and acceptability
14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies
15. Designing and development of food structure with high acceptance based on the consumer perception
1. Nutrition, health and wellbeing in the world
2. The influence of new ingredients sources in the food structure and nutrition
3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective
Section 2: Strategies to modify structure/functionality/quality of foods
4. Novel technologies on the development of food structures
5. Encapsulation and colloidal systems as a way to delivery functionality in foods
6. How food structure influences quality and safety of food products
7. Structure engineering/design in gastronomy
Section 3: Development of healthy products
8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale
9. New strategies for the reduction of salt and sugar in food products
10. New strategies for the reduction of fats in food products
Section 4: Health in vitro and in vivo studies
11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption
12. Assessing nutritional behaviour of foods through in vitro and in vivo studies
13. Modelling the effects of food structure on the health and nutritional attributes of food products
Section 5: Consumer's perception and acceptability
14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies
15. Designing and development of food structure with high acceptance based on the consumer perception
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Gels; Encapsulation; Colloids; Rheology; Texture; Food quality; Organoleptic properties; Sensorial aspects; healthy foods; gastrointestinal behavior; consumer choice
Section 1: Introduction
1. Nutrition, health and wellbeing in the world
2. The influence of new ingredients sources in the food structure and nutrition
3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective
Section 2: Strategies to modify structure/functionality/quality of foods
4. Novel technologies on the development of food structures
5. Encapsulation and colloidal systems as a way to delivery functionality in foods
6. How food structure influences quality and safety of food products
7. Structure engineering/design in gastronomy
Section 3: Development of healthy products
8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale
9. New strategies for the reduction of salt and sugar in food products
10. New strategies for the reduction of fats in food products
Section 4: Health in vitro and in vivo studies
11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption
12. Assessing nutritional behaviour of foods through in vitro and in vivo studies
13. Modelling the effects of food structure on the health and nutritional attributes of food products
Section 5: Consumer's perception and acceptability
14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies
15. Designing and development of food structure with high acceptance based on the consumer perception
1. Nutrition, health and wellbeing in the world
2. The influence of new ingredients sources in the food structure and nutrition
3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective
Section 2: Strategies to modify structure/functionality/quality of foods
4. Novel technologies on the development of food structures
5. Encapsulation and colloidal systems as a way to delivery functionality in foods
6. How food structure influences quality and safety of food products
7. Structure engineering/design in gastronomy
Section 3: Development of healthy products
8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale
9. New strategies for the reduction of salt and sugar in food products
10. New strategies for the reduction of fats in food products
Section 4: Health in vitro and in vivo studies
11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption
12. Assessing nutritional behaviour of foods through in vitro and in vivo studies
13. Modelling the effects of food structure on the health and nutritional attributes of food products
Section 5: Consumer's perception and acceptability
14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies
15. Designing and development of food structure with high acceptance based on the consumer perception
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
