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.
1. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being - p. iii 2. Curatives and Crosslinkers - p. iii 3. Title Page - p. iii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. Dedication - p. v 7. Contributors - p. xv 8. About the Editors - p. xxi 9. Foreword - p. xxiii 10. Preface - p. xxv 11. Acknowledgments - p. xxvii 12. Chapter 1 Nutrition, health and well-being in the world: The role of food structure design - p. 3 13. Chapter 2 New food structures and their influence on nutrition, health and well-being - p. 17 14. Chapter 3 Electrotechnologies for the development of food-based structured systems - p. 43 15. Chapter 4 Encapsulation and colloidal systems as a way to deliver functionality in foods - p. 63 16. Chapter 5 How food structure influences the physical, sensorial, and nutritional quality of food products - p. 113 17. Chapter 6 Structure design for gastronomy applications - p. 139 18. Chapter 7 Design of functional foods with targeted health functionality and nutrition by using microencapsulation technologies - p. 159 19. Chapter 8 Strategies for the reduction of salt in food products - p. 187 20. Chapter 9 Strategies for the reduction of sugar in food products - p. 219 21. Chapter 10 New technological strategies for improving the lipid content in food products - p. 243 22. Chapter 11 Understanding food structure modifications during digestion and their implications in nutrient release - p. 277 23. Chapter 12 Assessing nutritional behavior of foods through in vitro and in vivo studies - p. 315 24. Chapter 13 Application of artificial neural networks (ANN) for predicting the effect of processing on the digestibility of foods - p. 333 25. Chapter 14 How to assess consumer perception and food attributes of novel food structures using analytical methodologies - p. 365 26. Chapter 15 Designing and development of food structure with high acceptance based on the consumer perception - p. 399 27. Index - p. 415
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.
1. Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being - p. iii 2. Curatives and Crosslinkers - p. iii 3. Title Page - p. iii 4. Copyright - p. iv 5. Table of Contents - p. iv 6. Dedication - p. v 7. Contributors - p. xv 8. About the Editors - p. xxi 9. Foreword - p. xxiii 10. Preface - p. xxv 11. Acknowledgments - p. xxvii 12. Chapter 1 Nutrition, health and well-being in the world: The role of food structure design - p. 3 13. Chapter 2 New food structures and their influence on nutrition, health and well-being - p. 17 14. Chapter 3 Electrotechnologies for the development of food-based structured systems - p. 43 15. Chapter 4 Encapsulation and colloidal systems as a way to deliver functionality in foods - p. 63 16. Chapter 5 How food structure influences the physical, sensorial, and nutritional quality of food products - p. 113 17. Chapter 6 Structure design for gastronomy applications - p. 139 18. Chapter 7 Design of functional foods with targeted health functionality and nutrition by using microencapsulation technologies - p. 159 19. Chapter 8 Strategies for the reduction of salt in food products - p. 187 20. Chapter 9 Strategies for the reduction of sugar in food products - p. 219 21. Chapter 10 New technological strategies for improving the lipid content in food products - p. 243 22. Chapter 11 Understanding food structure modifications during digestion and their implications in nutrient release - p. 277 23. Chapter 12 Assessing nutritional behavior of foods through in vitro and in vivo studies - p. 315 24. Chapter 13 Application of artificial neural networks (ANN) for predicting the effect of processing on the digestibility of foods - p. 333 25. Chapter 14 How to assess consumer perception and food attributes of novel food structures using analytical methodologies - p. 365 26. Chapter 15 Designing and development of food structure with high acceptance based on the consumer perception - p. 399 27. Index - p. 415
