rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Delivering functionality in foods
    sub title: from structure design to product engineering
  name:
    name part: Vicente, António A.
    role:
      role term: editor.
  name:
    name part: Silva, Cristina
    role:
      role term: editor.
  name:
    name part: Gonzalez, Chelo
    role:
      role term: editor.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: Electronic books.
  origin info:
    place:
      place term: sz
    date issued: 2022
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (viii, 201 pages) : illustrations.
  abstract: This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
  table of contents: 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.
  note: António Vicente, Cristina Silva, Chelo Gonzalez, editors.
  note: Includes index.
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Food science
  subject:
    topic: Aliments
    topic: Biotechnologie
  subject:
    topic: Science des aliments
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Food science
  classification: TP248.65.F66
  classification: 664
  related item:
    identifier: (OCoLC)1258780199
  related item:
    title info:
      title: Food engineering series (Springer)
  identifier: 9783030835705
  identifier: 3030835707
  identifier: 9783030835699
  identifier: 3030835693
  identifier: Springer
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: GW5XE
    record creation date: 220105
    record change date: 20240912153113.3
    record identifier: in00005470035
    language of cataloging:
      language term: eng