How food structure influences the physical, sensorial, and nutritional quality of food products

Detalhes bibliográficos
Autor(a) principal: Rojas, Meliza Lindsay
Data de Publicação: 2022
Outros Autores: Kubo, Mirian T.K. [UNESP], Caetano-Silva, Maria Elisa, Carvalho, Gisandro Reis, Augusto, Pedro E.D.
Tipo de documento: Capítulo de livro
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1016/B978-0-323-85513-6.00012-8
http://hdl.handle.net/11449/248519
Resumo: Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.
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spelling How food structure influences the physical, sensorial, and nutritional quality of food productsEmerging technologiesFood processingFood propertiesFood structureMany important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.Dirección de Investigación y Desarrollo Universidad Privada del Norte (UPN)Université de Technologie de Compiègne UMR CNRS 7025 Enzyme and Cell Engineering LaboratoryInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology (DETA) São Paulo State University (UNESP)College of Agricultural Consumer & Environmental Sciences University of Illinois at Urbana-ChampaignDepartment of Agri-food Industry Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP)Food and Nutrition Research Center (NAPAN) University of São Paulo (USP)Université Paris-Saclay CentraleSupélec Laboratoire de Génie des Procédés et Matériaux SFR Condorcet FR CNRS 3417 Centre Européen de Biotechnologie et de Bioéconomie (CEBB)Institute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology (DETA) São Paulo State University (UNESP)Universidad Privada del Norte (UPN)Enzyme and Cell Engineering LaboratoryUniversidade Estadual Paulista (UNESP)University of Illinois at Urbana-ChampaignUniversidade de São Paulo (USP)Centre Européen de Biotechnologie et de Bioéconomie (CEBB)Rojas, Meliza LindsayKubo, Mirian T.K. [UNESP]Caetano-Silva, Maria ElisaCarvalho, Gisandro ReisAugusto, Pedro E.D.2023-07-29T13:46:16Z2023-07-29T13:46:16Z2022-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bookPart113-138http://dx.doi.org/10.1016/B978-0-323-85513-6.00012-8Food Structure Engineering and Design for Improved Nutrition, Health and Well-being, p. 113-138.http://hdl.handle.net/11449/24851910.1016/B978-0-323-85513-6.00012-82-s2.0-85150107281Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Structure Engineering and Design for Improved Nutrition, Health and Well-beinginfo:eu-repo/semantics/openAccess2023-07-29T13:46:16Zoai:repositorio.unesp.br:11449/248519Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:33:17.638403Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv How food structure influences the physical, sensorial, and nutritional quality of food products
title How food structure influences the physical, sensorial, and nutritional quality of food products
spellingShingle How food structure influences the physical, sensorial, and nutritional quality of food products
Rojas, Meliza Lindsay
Emerging technologies
Food processing
Food properties
Food structure
title_short How food structure influences the physical, sensorial, and nutritional quality of food products
title_full How food structure influences the physical, sensorial, and nutritional quality of food products
title_fullStr How food structure influences the physical, sensorial, and nutritional quality of food products
title_full_unstemmed How food structure influences the physical, sensorial, and nutritional quality of food products
title_sort How food structure influences the physical, sensorial, and nutritional quality of food products
author Rojas, Meliza Lindsay
author_facet Rojas, Meliza Lindsay
Kubo, Mirian T.K. [UNESP]
Caetano-Silva, Maria Elisa
Carvalho, Gisandro Reis
Augusto, Pedro E.D.
author_role author
author2 Kubo, Mirian T.K. [UNESP]
Caetano-Silva, Maria Elisa
Carvalho, Gisandro Reis
Augusto, Pedro E.D.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Privada del Norte (UPN)
Enzyme and Cell Engineering Laboratory
Universidade Estadual Paulista (UNESP)
University of Illinois at Urbana-Champaign
Universidade de São Paulo (USP)
Centre Européen de Biotechnologie et de Bioéconomie (CEBB)
dc.contributor.author.fl_str_mv Rojas, Meliza Lindsay
Kubo, Mirian T.K. [UNESP]
Caetano-Silva, Maria Elisa
Carvalho, Gisandro Reis
Augusto, Pedro E.D.
dc.subject.por.fl_str_mv Emerging technologies
Food processing
Food properties
Food structure
topic Emerging technologies
Food processing
Food properties
Food structure
description Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
2023-07-29T13:46:16Z
2023-07-29T13:46:16Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bookPart
format bookPart
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/B978-0-323-85513-6.00012-8
Food Structure Engineering and Design for Improved Nutrition, Health and Well-being, p. 113-138.
http://hdl.handle.net/11449/248519
10.1016/B978-0-323-85513-6.00012-8
2-s2.0-85150107281
url http://dx.doi.org/10.1016/B978-0-323-85513-6.00012-8
http://hdl.handle.net/11449/248519
identifier_str_mv Food Structure Engineering and Design for Improved Nutrition, Health and Well-being, p. 113-138.
10.1016/B978-0-323-85513-6.00012-8
2-s2.0-85150107281
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 113-138
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1808129085185982464

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