Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

Food Structure Engineering and Design for Improved Nutrition, Health, and Wellbeing provides insights into developing new healthy foods and understanding the impact of food structure on nutrition, health, and wellbeing. It covers new ingredients, strategies for food structure development, and challenges for healthier food products. Edited by experts and contributed by scientists from various areas, the book offers a comprehensive overview of the field and enhances readers' ability to integrate different aspects of product development.

Format: Paperback / softback
Length: 448 pages
Publication date: 01 October 2022
Publisher: Elsevier Science & Technology

Food Structure Engineering and Design for Improved Nutrition, Health, and Wellbeing delves into groundbreaking insights on the creation of innovative, nutritious foods and the profound impact of food structure on overall nutrition, health, and well-being. This comprehensive title encompasses various sections, each shedding light on key aspects of food structure development.

Section a) explores the diverse range of new ingredients, culinary traditions, and ethnicities found in foods across different cultures and geographic regions. It uncovers the rich tapestry of flavors, textures, and cultural significance associated with food, fostering a deeper understanding of the global culinary landscape.

Section b) delves into innovative strategies for designing food structures that prioritize health and well-being. It discusses cutting-edge techniques, such as using alternative sweeteners, reducing sodium and fat content, and incorporating beneficial nutrients, to create healthier food products that meet consumer demands.

Section c) addresses the challenges faced in developing healthier food products, highlighting the need for targeted approaches to reduce sugar, salt, and fats while maintaining taste and satisfaction. It explores innovative approaches, such as natural flavorings, alternative processing methods, and sensory evaluation, to achieve a harmonious balance between health and taste.

Section d) examines the health effects of foods through in vitro and in vivo tests, providing valuable insights into the physiological and molecular mechanisms underlying the nutritional value of foods. It discusses the use of advanced analytical techniques, such as molecular biology, sensory analysis, and nutritional profiling, to evaluate the health benefits of different food components and formulations.

Edited by esteemed experts in the field and featuring contributions from scientists across diverse disciplines, including nutritionists and food engineers, this title offers a comprehensive and authoritative overview of the field. It empowers readers with a deep understanding of the intricate relationships between food structure, nutrition, health, and wellbeing, equipping them with the skills to integrate various aspects of product development.

By delving into these comprehensive sections, Food Structure Engineering and Design for Improved Nutrition, Health, and Wellbeing provides a valuable resource for professionals, researchers, and enthusiasts alike. It serves as a catalyst for innovation, promoting the development of healthier food options that contribute to a better quality of life for individuals and communities worldwide.

Dimension: 229 x 152 (mm)
ISBN-13: 9780323855136