Overview
- Serves as an important reference for the design of food structure
- Strengthen the scientific understanding of food product design and engineering
- Discusses structure design and product engineering processes required for functional foods delivery
Part of the book series: Food Engineering Series (FSES)
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Table of contents (8 chapters)
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Front Matter
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Back Matter
Keywords
About this book
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.
Editors and Affiliations
About the editors
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
Bibliographic Information
Book Title: Delivering Functionality in Foods
Book Subtitle: From Structure Design to Product Engineering
Editors: António Vicente, Cristina Silva, Chelo Gonzalez
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-030-83570-5
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-83569-9Published: 17 December 2021
Softcover ISBN: 978-3-030-83572-9Published: 18 December 2022
eBook ISBN: 978-3-030-83570-5Published: 01 January 2022
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: VIII, 201
Number of Illustrations: 50 b/w illustrations
Topics: Food Science, Biotechnology, Organic Chemistry