Food Structure
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Handbook Of Food Structure Development
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Author : Fotis Spyropoulos
language : en
Publisher: Royal Society of Chemistry
Release Date : 2019-10-17
Handbook Of Food Structure Development written by Fotis Spyropoulos and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-17 with Technology & Engineering categories.
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Food Structure And Functionality
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-11-17
Food Structure And Functionality written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-17 with Technology & Engineering categories.
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components. This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists. Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industry Begins with an introduction to the structure/function of food products and their characterization methods Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids Discusses applications and the effects of emerging technologies on process, structure and function relationships
Starch In Food
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Author : Ann-Charlotte Eliasson
language : en
Publisher: CRC Press
Release Date : 2004-09-20
Starch In Food written by Ann-Charlotte Eliasson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-09-20 with Technology & Engineering categories.
Starch is an important ingredient for the food industry and researchers are making progress in discovering new details about its structure, functionality and impact on our health. Starch in Food reviews starch structure and functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. Starch in Food begins by illustrating how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering, and starch-acting enzymes. It examines the sources of starch, from wheat and potatoes to rice, corn, and tropical supplies. The book looks at modified starches and the stability of frozen foods, starch lipid interactions and starch-based microencapsulation. It covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions, and analyzing starch digestion. Starch in Food is an authoritative and indispensable reference, edited by a leader in the field with contributions from experts worldwide.
Food Structure
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Author : J. M. V. Blanshard
language : en
Publisher: Elsevier
Release Date : 2016-07-29
Food Structure written by J. M. V. Blanshard and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-29 with Technology & Engineering categories.
Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.
Food Structures Digestion And Health
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Author : Mike Boland
language : en
Publisher: Academic Press
Release Date : 2014-03-24
Food Structures Digestion And Health written by Mike Boland and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-24 with Technology & Engineering categories.
This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics
Food Structure Engineering And Design For Improved Nutrition Health And Well Being
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Author : Miguel Angelo Parente Ribei Cerqueira
language : en
Publisher: Elsevier
Release Date : 2022-10-15
Food Structure Engineering And Design For Improved Nutrition Health And Well Being written by Miguel Angelo Parente Ribei Cerqueira and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-15 with Technology & Engineering categories.
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 broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products
Designing Functional Foods
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Author : D. Julian McClements
language : en
Publisher: Elsevier
Release Date : 2009-07-30
Designing Functional Foods written by D. Julian McClements and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-30 with Technology & Engineering categories.
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
Food Structure Its Creation And Evaluation
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Author : Nottingham University Easter School in Agricultural Science
language : en
Publisher:
Release Date : 1988
Food Structure Its Creation And Evaluation written by Nottingham University Easter School in Agricultural Science and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Food categories.
Understanding And Controlling The Microstructure Of Complex Foods
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Author : D. Julian McClements
language : en
Publisher: Elsevier
Release Date : 2007-08-30
Understanding And Controlling The Microstructure Of Complex Foods written by D. Julian McClements and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-30 with Technology & Engineering categories.
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Food Structure And Moisture Transfer
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Author : Valérie Guillard
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-02-11
Food Structure And Moisture Transfer written by Valérie Guillard and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-11 with Technology & Engineering categories.
It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed.