Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a global overview of nutritional aspects in different cultures and geographic zones Features the newest methodologies and techniques for the analysis of developed food products INDICE: Section 1: Introduction1. Nutrition, health and wellbeing in the world2. The influence of new ingredients sources in the food structure and nutrition3. New food structures and their influence in nutrition, health and wellbeing: an industry perspectiveSection 2: Strategies to modify structure/functionality/quality of foods4. Novel technologies on the development of food structures5. Encapsulation and colloidal systems as a way to delivery functionality in foods6. How food structure influences quality and safety of food products7. Structure engineering/design in gastronomySection 3: Development of healthy products8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale9. New strategies for the reduction of salt and sugar in food products10. New strategies for the reduction of fats in food productsSection 4: Health in vitro and in vivo studies11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption12. Assessing nutritional behaviour of foods through in vitro and in vivo studies13. Modelling the effects of food structure on the health and nutritional attributes of food productsSection 5: Consumer's perception and acceptability14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies15. Designing and development of food structure with high acceptance based on the consumer perception

• ISBN: 978-0-323-85513-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 408
• Fecha Publicación: 01/10/2022
• Nº Volúmenes: 1
• Idioma: Inglés