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Delivering Functionality in Foods From Structure Design to Product Engineering

Aus der Reihe Food Engineering Series
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119,99 € UVP 139,09 €

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

18.12.2022

Abbildungen

VIII, 201 p. 50 illus.

Herausgeber

António Vicente + weitere

Verlag

Springer

Seitenzahl

201

Maße (L/B/H)

23,5/15,5/1,2 cm

Gewicht

330 g

Auflage

1st edition 2022

Sprache

Englisch

ISBN

978-3-030-83572-9

Beschreibung

Portrait


António A. Vicente is a Professor in the Centre of Biological Engineering at University of Minho in Braga, Portugal

Cristina L. M. Silva is a Professor in the Faculty of Biotecnology at Universidade Católica Portuguesa in Porto, Portugal

Chelo Gonzalez is a Professor at the Institute of Food Engineering for the Development at Universidad Politecnica de Valencia in Valencia, Spain

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

18.12.2022

Abbildungen

VIII, 201 p. 50 illus.

Herausgeber

Verlag

Springer

Seitenzahl

201

Maße (L/B/H)

23,5/15,5/1,2 cm

Gewicht

330 g

Auflage

1st edition 2022

Sprache

Englisch

ISBN

978-3-030-83572-9

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: ProductSafety@springernature.com

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  • Produktbild: Delivering Functionality in Foods
  • Produktbild: Delivering Functionality in Foods

  • Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods.- Engineering self-assembly nano- and microstructures in food systems .- Designing complex (bio)polymer and colloidal systems .- Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives .- Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product.- Process and product engineering for food properties delivery.- Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality.- Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function.- Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design.- Consumer perception as a criterion for process design.- Sharing knowledge and technologies between academia and industry for healthy foods design.- Enterprise-based innovation system in food structure design.- Structure design for gastronomy applications.- Case studies on structure/process development with relevance to different food manufacturing processes.