Titlebook: Delivering Functionality in Foods; From Structure Desig António Vicente,Cristina Silva,Chelo Gonzalez Book 2022 Springer Nature Switzerland

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書目名稱Delivering Functionality in Foods影響因子(影響力)




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書目名稱Delivering Functionality in Foods網(wǎng)絡(luò)公開度




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書目名稱Delivering Functionality in Foods被引頻次學(xué)科排名




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書目名稱Delivering Functionality in Foods讀者反饋




書目名稱Delivering Functionality in Foods讀者反饋學(xué)科排名

抱狗不敢前

Designing Biopolymer and Colloidal Systems,ks. In this chapter, the main food-grade proteins (animal and plant-based), food-grade polysaccharides (marine, microbial and plant-based) and physiochemical approaches (biopolymer-based hydrogels and molecular complexes formation) that can be used to produce colloidal systems will be addressed. The

scrutiny

SUE

Development of Complex Interfaces for the Encapsulation of Bioactive Ingredients to Promote Healthytes) or lipophilic (e.g. essential fatty acids), resulting in health-promoting food products highly demanded by consumers. A critical factor in developing kinetically stable emulsions and adequate delivery of the bioactive compound along the gastrointestinal tract is the design of the complex oil-wa

機(jī)密

legacy

Process Innovations in Designing Foods with Enhanced Functional Properties,he nutritional value of food commodities. This chapter focusses on two different fields in which significant progress have been made towards the design of healthier and more nutritious food products. Principles of the application of emerging non-thermal processing technologies are introduced, and th

legacy

Consumer Perception as a Criterion for Process Design,at starts with sensation detection and information process, where individual’s characteristics like knowledge, previous experiences, or attitudes, among others, play a crucial role. To characterise food sensory properties, newly available rapid consumer methods for obtaining sensory profiles of food

左右連貫

Structure Design for Gastronomy Applications,few decades, this separation has blurred as many vanguard chefs from all over the world have started to interact with scientists to get inspiration for their kitchens. With the growing trend of using innovative processes applications in kitchens, microbiologists are needed to ensure the use of safe

hypnogram

Die Zusammensetzung der Schwingungens (2D), micro and nanoparticles, emulsions, oleogels and food printing (3D). In the end, is presented an overview of how the toxicity of micro and nano-engineered structures should be assessed to be applied in the food industry.

GLUT

Studien zur Schul- und Bildungsforschungors. The application of food nanostructures to design high-quality food products with enhanced functional value is discussed. Examples of food-grade nanoemulsion and nanolayer systems and their effects to promote the benefits of bioactive compounds in foods are reviewed.