Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing

1st Edition - October 1, 2022

Write a review

  • Editors: Miguel Cerqueira, Lorenzo Pastrana Castro
  • Paperback ISBN: 9780323855136

Purchase options

Purchase options
Available for Pre-Order
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order

Description

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.

Key Features

  • Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design
  • Includes a global overview of nutritional aspects in different cultures and geographic zones
  • Features the newest methodologies and techniques for the analysis of developed food products

Readership

Food technologists, food engineers, and nutritionists, as well as those studying related areas

Table of Contents

  • Section 1: Introduction
    1. Nutrition, health and wellbeing in the world
    2. The influence of new ingredients sources in the food structure and nutrition
    3. New food structures and their influence in nutrition, health and wellbeing: an industry perspective

    Section 2: Strategies to modify structure/functionality/quality of foods
    4. Novel technologies on the development of food structures
    5. Encapsulation and colloidal systems as a way to delivery functionality in foods
    6. How food structure influences quality and safety of food products
    7. Structure engineering/design in gastronomy

    Section 3: Development of healthy products
    8. Design of functional foods with targeted health functionality and nutrition: from micro to macroscale
    9. New strategies for the reduction of salt and sugar in food products
    10. New strategies for the reduction of fats in food products

    Section 4: Health in vitro and in vivo studies
    11. Effect of food structure engineering on the gastro-intestinal behaviour and absorption
    12. Assessing nutritional behaviour of foods through in vitro and in vivo studies
    13. Modelling the effects of food structure on the health and nutritional attributes of food products

    Section 5: Consumer's perception and acceptability
    14. How to assess consumer perception and food attributes of novel food structures using analytical methodologies
    15. Designing and development of food structure with high acceptance based on the consumer perception

Product details

  • No. of pages: 408
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: October 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780323855136

About the Editors

Miguel Cerqueira

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.

Affiliations and Expertise

Iberian Nanotechnology Laboratory, Braga, Portugal

Lorenzo Pastrana Castro

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.

Affiliations and Expertise

Full Professor of Food Science, University of Vigo, Pontevedra, Ourense, Vigo, Galicia, Spain

Ratings and Reviews

Write a review

There are currently no reviews for "Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing"