Food Structure and Functionality

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food structure, nanotechnology and functionality, with an emphasis on the novel experimental and modeling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as design for healthcare and medical applications. Dairy matrices for oral and gut functionality is also discussed, as is deconstructing dairy matrices for the release of nutrient and flavor components.

This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field, new product developers, researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians, biochemists and biophysicists.

Covers recent trends related to non-thermal processes, nanotechnology and modern food structures in the food industryBegins with an introduction to the structure/function of food products and their characterization methodsAddresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloidsDiscusses applications and the effects of emerging technologies on process, structure and function relationships

1. Structure and functionality of Interfacial layers in food emulsions 2. Rheology, structure and sensory perception of hydrocolloids 3. Designing Food Structure Using Microfluidics 4. Tailoring structure of foods using high hydrostatic pressure 5. Effects of electric fields and electromagnetic wave on food structure and functionality 6. Microscopy and spectroscopy techniques applied to analyze the microstructure of food powders 7. Formulation of lipid nano-carriers for the food bioactive ingredients 8. Starch modification by novel technologies and their functionality 9. Nanostructured proteins 10. Interactions, structures and functional properties of plant protein-polymer complexes 11. Prospects of food-derived α-glucosidase inhibitors in the management of diabetes 12. Structure-activity relationship between food components and metabolic syndrome