Delivering Functionality in Foods
portes grátis
Delivering Functionality in Foods
From Structure Design to Product Engineering
Silva, Cristina; Vicente, Antonio; Gonzalez, Chelo
Springer Nature Switzerland AG
12/2022
201
Mole
Inglês
9783030835729
15 a 20 dias
332
Descrição não disponível.
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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Food Structure Design;Functional Foods;Market-driven Foods;Engineering Foods;Food Component Function
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.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
