Description
Book SynopsisTable of ContentsSection 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
