Food Structure

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Food Structure and Functionality

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128214643
Total Pages : 268 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Structure and Functionality by : Charis M. Galanakis

Download or read book Food Structure and Functionality written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-17 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Structures, Digestion and Health

Author : Mike Boland
Publisher : Academic Press
ISBN 13 : 0124046851
Total Pages : 539 pages
Book Rating : 4.1/5 (24 download)

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Book Synopsis Food Structures, Digestion and Health by : Mike Boland

Download or read book Food Structures, Digestion and Health written by Mike Boland and published by Academic Press. This book was released on 2014-03-24 with total page 539 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

Handbook of Food Structure Development

Author : Fotis Spyropoulos
Publisher : Royal Society of Chemistry
ISBN 13 : 178801216X
Total Pages : 516 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Handbook of Food Structure Development by : Fotis Spyropoulos

Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-31 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Starch in Food

Author : A-C Eliasson
Publisher : Elsevier
ISBN 13 : 1855739097
Total Pages : 622 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Starch in Food by : A-C Eliasson

Download or read book Starch in Food written by A-C Eliasson and published by Elsevier. This book was released on 2004-08-01 with total page 622 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 supplies. The third part of the book looks at starch as an ingredient and how it is used in the food industry. There are chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analysing starch digestion.Starch in food is a standard reference book for those working in the food industry. Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food

Food Structure

Author : J. M. V. Blanshard
Publisher : Elsevier
ISBN 13 : 1483165310
Total Pages : 515 pages
Book Rating : 4.4/5 (831 download)

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Book Synopsis Food Structure by : J. M. V. Blanshard

Download or read book Food Structure written by J. M. V. Blanshard and published by Elsevier. This book was released on 2016-07-29 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Structure—Its Creation and Evaluation reviews research and major developments with regard to the role of ingredients in building food structures. Emphasis is on homogeneous and heterogeneous multicomponent systems, their molecular interactions, the macroscopic physics of their mechanical properties, and the variety of techniques and strategies necessary to evaluate their properties if they are to be acceptable to the consumer. This book is comprised of 26 chapters and begins by discussing the relevance of food structure from a dental clinical perspective. The next chapter describes a hierarchy of gel structures that may be used to model the complex molecular networks formed by the protein and/or polysaccharide components within the food system, including simple single component networks, binary networks or mixed gels, and composite or filled gels. The reader is then introduced to the gel structure of food biopolymers; the structure and stability of emulsions; the polymer/water relationship and its importance for food structure; and the fracture properties of polymers. Dry spinning of milk proteins is also considered, along with structured fat and sugar systems, food crispness and texture. This monograph will be of interest to food scientists, sensory scientists, nutritionists, rheologists, physicists, and chemists.

Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Author : Miguel Angelo Parente Ribei Cerqueira
Publisher : Academic Press
ISBN 13 : 0323898033
Total Pages : 448 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Food Structure Engineering and Design for Improved Nutrition, Health and Well-being by : Miguel Angelo Parente Ribei Cerqueira

Download or read book Food Structure Engineering and Design for Improved Nutrition, Health and Well-being written by Miguel Angelo Parente Ribei Cerqueira and published by Academic Press. This book was released on 2022-10-18 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Handbook of Food Structure Development

Author : Fotis Spyropoulos
Publisher : Royal Society of Chemistry
ISBN 13 : 1788019059
Total Pages : 516 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Handbook of Food Structure Development by : Fotis Spyropoulos

Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-17 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Structure and Moisture Transfer

Author : Valérie Guillard
Publisher : Springer Science & Business Media
ISBN 13 : 1461463424
Total Pages : 64 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Food Structure and Moisture Transfer by : Valérie Guillard

Download or read book Food Structure and Moisture Transfer written by Valérie Guillard and published by Springer Science & Business Media. This book was released on 2013-02-11 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: It's well known that the structural characteristics of food materials influence their mass transfer, especially their water transfer properties during such processes as drying, hydration, and storage. In porous cereal-based products, for example, effective water diffusivity is highly affected by the volume fraction and distribution of both solid and gas phases, while in dense food materials, such as fat-based or other edible coatings, it depends on factors that affect the "tightness" of the molecular structure (e.g., free volume, cohesive energy density, crystallinity). This Brief will review the impact of food structure on moisture transfer. A multi-scale analysis of food structure will include a look at molecular structure (e.g., free volume, crystallinity), nanostructure, microstructure (e.g., porous food), and macrostructure (e.g., bilayer structure). For each structural analysis, a focus on the mathematical modelling of the relationship between structural properties and moisture transfer properties will be performed.

Starch in Food

Author : Lars Nilsson
Publisher : Elsevier
ISBN 13 : 0323961029
Total Pages : 572 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Starch in Food by : Lars Nilsson

Download or read book Starch in Food written by Lars Nilsson and published by Elsevier. This book was released on 2024-05-31 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.

Food Colloids, Biopolymers and Materials

Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854048717
Total Pages : 434 pages
Book Rating : 4.0/5 (487 download)

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Book Synopsis Food Colloids, Biopolymers and Materials by : Eric Dickinson

Download or read book Food Colloids, Biopolymers and Materials written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2003 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: The proceedings of Food Colloids 2004: Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate, UK.

Food Hydrocolloids

Author : K. Nishinari
Publisher : Springer Science & Business Media
ISBN 13 : 1461524865
Total Pages : 509 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Food Hydrocolloids by : K. Nishinari

Download or read book Food Hydrocolloids written by K. Nishinari and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.

Food Microstructures

Author : Vic Morris
Publisher : Elsevier
ISBN 13 : 0857098896
Total Pages : 481 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Food Microstructures by : Vic Morris

Download or read book Food Microstructures written by Vic Morris and published by Elsevier. This book was released on 2013-10-15 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure.After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy.Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures

The Structure House Weight Loss Plan

Author : Gerard J Musante
Publisher : Simon and Schuster
ISBN 13 : 074328691X
Total Pages : 341 pages
Book Rating : 4.7/5 (432 download)

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Book Synopsis The Structure House Weight Loss Plan by : Gerard J Musante

Download or read book The Structure House Weight Loss Plan written by Gerard J Musante and published by Simon and Schuster. This book was released on 2008 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of America's most respected weight loss experts presents his proven, behavioral approach that has helped thousands attain their best weight. Rather than focusing on what and how much to eat, Dr. Musante helps readers understand and address their relationship with food.

Designing Functional Foods

Author : D. J. McClements
Publisher : CRC Press
ISBN 13 : 9781420094855
Total Pages : 0 pages
Book Rating : 4.0/5 (948 download)

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Book Synopsis Designing Functional Foods by : D. J. McClements

Download or read book Designing Functional Foods written by D. J. McClements and published by CRC Press. This book was released on 2009-09-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from leading figures in industry and academia, this book reviews key issues in the design of health-promoting foods. It begins with an examination of oral physiology and gut microbial ecology, then focuses on the digestion, absorption, and physiological effects of significant food components. It discusses advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The book concludes with coverage of the implications of these new advances in the design of functional foods.

Structure and Function of Food Engineering

Author : Ayman Amer Eissa
Publisher : BoD – Books on Demand
ISBN 13 : 9535106953
Total Pages : 418 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Structure and Function of Food Engineering by : Ayman Amer Eissa

Download or read book Structure and Function of Food Engineering written by Ayman Amer Eissa and published by BoD – Books on Demand. This book was released on 2012-08-22 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.

Structure-Function Properties of Food Proteins

Author : Lance G. Phillips
Publisher : Academic Press
ISBN 13 : 1483288986
Total Pages : 289 pages
Book Rating : 4.4/5 (832 download)

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Book Synopsis Structure-Function Properties of Food Proteins by : Lance G. Phillips

Download or read book Structure-Function Properties of Food Proteins written by Lance G. Phillips and published by Academic Press. This book was released on 2013-10-22 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.

Food Enzymes

Author : Dominic W.S. Wong
Publisher : Springer Science & Business Media
ISBN 13 : 1475723490
Total Pages : 405 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Food Enzymes by : Dominic W.S. Wong

Download or read book Food Enzymes written by Dominic W.S. Wong and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the clarity of important concepts. Comprehensive references reflect the current state of knowledge on enzyme actions.