Food Structure and Functionality

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

Produk Detail:

  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Pages : 268 pages
  • ISBN : 0128214643
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Structure and Functionality

Food Structure and Functionality

Food Structure and Functionality
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 17 November 2020
GET THIS BOOKFood Structure and Functionality

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

Starch in Food

Starch in Food
  • Author : A-C Eliasson
  • Publisher : Elsevier
  • Release : 01 August 2004
GET THIS BOOKStarch in Food

Starch is both a major component of plant foods and an important ingredient for the food industry. 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. Part one illustrates how plant starch can be analysed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part two examines the sources of starch, from wheat and potato to rice, corn and tropical

Food Structure and Functionality

Food Structure and Functionality
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 17 November 2020
GET THIS BOOKFood Structure and Functionality

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

Starch in Food

Starch in Food
  • Author : Malin Sjöö,Lars Nilsson
  • Publisher : Woodhead Publishing
  • Release : 25 November 2017
GET THIS BOOKStarch in Food

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch,

Food Structures, Digestion and Health

Food Structures, Digestion and Health
  • Author : Mike Boland,Matt Golding,Harjinder Singh
  • Publisher : Academic Press
  • Release : 24 March 2014
GET THIS BOOKFood Structures, Digestion and Health

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

Handbook of Food Structure Development

Handbook of Food Structure Development
  • Author : Fotis Spyropoulos,Aris Lazidis,Ian Norton
  • Publisher : Royal Society of Chemistry
  • Release : 31 October 2019
GET THIS BOOKHandbook of Food Structure Development

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

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
  • Author : D. Julian McClements
  • Publisher : Elsevier
  • Release : 30 August 2007
GET THIS BOOKUnderstanding and Controlling the Microstructure of Complex Foods

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

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 November 2018
GET THIS BOOKEncyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

Milk Proteins

Milk Proteins
  • Author : Mike Boland,Harjinder Singh,Abby Thompson
  • Publisher : Academic Press
  • Release : 08 July 2014
GET THIS BOOKMilk Proteins

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and

Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 22 June 2001
GET THIS BOOKChemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product

Structure-Function Analysis of Edible Fats

Structure-Function Analysis of Edible Fats
  • Author : Alejandro G. Marangoni
  • Publisher : Elsevier
  • Release : 11 June 2018
GET THIS BOOKStructure-Function Analysis of Edible Fats

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern

Designing Functional Foods

Designing Functional Foods
  • Author : D. Julian McClements,Eric A Decker
  • Publisher : Elsevier
  • Release : 30 July 2009
GET THIS BOOKDesigning Functional Foods

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

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition
  • Author : Zdzislaw Z. E. Sikorski,Anna Kolakowska
  • Publisher : CRC Press
  • Release : 04 November 2010
GET THIS BOOKChemical, Biological, and Functional Aspects of Food Lipids, Second Edition

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 25 October 2006
GET THIS BOOKChemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche