Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Häftad, Engelska, 2022

AvMiguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro

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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

Produktinformation

Utgivningsdatum2022-10-19
Mått191 x 235 x 30 mm
Vikt910 g
FormatHäftad
SpråkEngelska
Antal sidor448
FörlagElsevier Science
ISBN9780323855136

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Tillverkningsteknik inom Naturvetenskap och teknik

Miguel Cerqueira holds a PhD degree in Biological Engineering from the University of Minho (UMinho). His PhD thesis was awarded for the best PhD Thesis by the School of Engineering of UMinho which was focused on edible coating and films for dairy products. In 2011, he started as a Postdoctoral Researcher aiming the development and characterization of bio‐based nanostructures for food applications where he gained expertise on biodegradable films and coatings for food packaging, encapsulation of functional compounds using emergent encapsulation technologies, and on the development and characterisation of emulgels and oleogels for functional foods. Since 2011 he has been working as invited professor in the UMinho. In 2016, he joined the International Iberian Nanotechnology Laboratory to work in the Food Processing and Nutrition group. Lorenzo Pastrana has a PhD in Pharmacy and is full Professor of Food Science at the University of Vigo, Spain. He has 25 years’ experience in research and teaching in the areas of Food Processing, Biotechnology and Bionanotechnology. He is currently the head of the Department of Life Sciences at INL. He is author of more than 120 scientific papers and PI of more than 30 National and European research projects. He is the author of seven patents (four of which are licensed), related to the development of new food products and process as well.

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