Handbook of food structure development


Categories: , Tag: GTIN: 1788019059
Handbook of food structure development
Size: 17 MB (17459129 bytes) Extension: pdf
Author(s): Lazidis, Aris; Norton, Ian T.; Spyropoulos, Fotios

Series: Food chemistry function and analysis no. 18

Publisher: Royal Society of Chemistry, Year: 2020

ISBN: 9781788016155,9781788012164,9781788019057,1788016157,1788019059

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 range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities.Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Table of contents :
The Role of Hydrocolloids in the Development of Food Structure
The Role of Proteins in the Development of Food Structure
Food Structure Development in Emulsion Systems
The Role of Bubbles in the Development of Food Structure
Food Structure Development in Oil and Fat Systems
Food Structure Development in Chocolate
Food Structure Development in Cereal and Snack Products
Food Structure Development for Rheological/Tribological Performance
Developing Food Structure for Mechanical Performance
Design Structures for Optimal Sensory Performance
The Development of Food Structures for the Encapsulation and Delivery of Bioactive Compounds
Food Structure Analysis Using Light and Confocal Microscopy
Food Structure Characterisation Using Small-angle Scattering Methods
Applications of Scanning Electron Microscopy and Atomic Force Microscopy to Food Structure Characterisation
Modelling and Computer Simulation Approaches to Understand and Predict Food Structure Development: Structuring by Gelation and Self-association of Biomolecules
Development of Food Structure via Sustainable Processing Systems
Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing
Development of Health Food Structures: Reduction of Sugar, Salt and Fat
Food Structure Development for Specific Population Groups

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