Reprint
Processing Foods to Design Structures for Optimal Functionality
Edited by
June 2022
208 pages
- ISBN978-3-0365-4390-1 (Hardback)
- ISBN978-3-0365-4389-5 (PDF)
This book is a reprint of the Special Issue Processing Foods to Design Structures for Optimal Functionality that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
This collection of papers provides a comprehensive knowledge on several food systems, focusing on composition, new processing technologies, material structures, interactions, and functionality and digestion characteristics. This will be an excellent source of information for students, academics and industry researchers.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
inulin; sugar reduction; sucrose replacement; fat reduction; Rebaudioside A; sponge cake; butter beans; sensory; physicochemical properties; bakery; buttermilk; yogurt; MFGM; ultra-high-pressure homogenization; sheep milk; protein; fat; pepsin; homogenization; heat treatment; protein coagulation; structure; gastric digestion; apple structure; Lactobacillus salivarius spp. salivarius (CECT 4063); trehalose; high pressure homogenization; in vitro digestion; antioxidants bioaccessibility; air-drying; freeze-drying; mastication; starch digestibility; protein digestibility; texture; particle size; α-amylase; black beans; calcium; pulsed electric field; legume; thermal processing; food oral processing; cheese curd; cooking time and temperature; mass loss; rheology; spray drying; gum acacia; maltodextrin; plant extract; functional ingredients; powder; hempseeds; physicochemical properties; oil bodies; oleosomes; structure; delivery systems; oral lubrication; oral tribology; food emulsions; droplet size distribution; food sensory; low-fat mayonnaise; whey protein microparticles; flaxseed gum; texture; rheology; food 3D printing; hybrid meat analogues; rheological properties; pea protein isolate; chicken