Delivering Functionality In Foods
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Delivering Functionality in Foods
This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
Food-borne Delivery Systems of Functional Substances for Precision Nutrition
Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.Other chapters focus on Liposomes' delivery systems of functional substances for precision nutrition, Hydrogel delivery systems of functional substances for precision nutrition, Vesicle delivery systems of functional substances for precision nutrition, and Future development trend of food-borne delivery systems of functional substances for precision nutrition. - Provides the latest information on food substances and nutrition - Covers biological activity, limitations, and steady-state delivery of functional substances for precision nutrition - Includes content on topics such as microgel delivery systems and emulsions delivery systems
Food Structure and Functionality
Author: Charis M. Galanakis
language: en
Publisher: Academic Press
Release Date: 2020-11-17
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