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.
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Table of Contents
Section 1: Introduction1. 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
