Delivering Functionality in Foods: From Structure Design to Product Engineering

By Antonio Vicente

Engineering of structures for tailored delivery of health-related functionalities

Chapter 1: Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods

Chapter 2: Engineering self-assembly nano- and microstructures in food systems

Chapter 3: Designing complex (bio)polymer and colloidal systems

Chapter 4: Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives

Chapter 5: 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

Chapter 6: Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality

Chapter 7: Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function

Chapter 8: Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design

Chapter 9: Consumer perception as a criterion for process design

Sharing knowledge and technologies between academia and industry for healthy foods design

Chapter 10: Enterprise-based innovation system in food structure design

Chapter 11: Structure design for gastronomy applications

Chapter 12: Case studies on structure/process development with relevance to different food manufacturing processes

• Format: Hardcover
• Language: English
• ISBN: 3030835693
• ISBN13: 9783030835699
• Release Date: December 2021
• Publisher: Springer
• Length: 201 Pages
• Weight: 1.05 lbs.
• Dimensions: 0.5" x 6.1" x 9.2"