Food Structure and Functionality
eBook - ePub

Food Structure and Functionality

  1. 268 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Structure and Functionality

About this book

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 industry - Begins with an introduction to the structure/function of food products and their characterization methods - Addresses biopolymer composites, interfacial layers in food emulsions, amyloid-like fibrillary structures, self-assembly in foods, lipid nano-carriers, microfluidics, rheology and function of hydrocolloids - Discusses applications and the effects of emerging technologies on process, structure and function relationships

Trusted by 375,005 students

Access to over 1 million titles for a fair monthly price.

Study more efficiently using our study tools.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of Contributors
  7. Preface
  8. Chapter 1 Structure and functionality of interfacial layers in food emulsions
  9. Chapter 2 Rheology, structure, and sensory perception of hydrocolloids
  10. Chapter 3 Designing food structure using microfluidics
  11. Chapter 4 Tailoring structure of foods using high hydrostatic pressure
  12. Chapter 5 Effects of electric fields and electromagnetic wave on food structure and functionality
  13. Chapter 6 Microscopy and spectroscopy techniques applied to analyze the microstructure of food powders
  14. Chapter 7 Formulation of lipid nanocarriers for the food bioactive ingredients
  15. Chapter 8 Starch modification by novel technologies and their functionality
  16. Chapter 9 Nanostructured proteins
  17. Chapter 10 Interactions, structures, and functional properties of plant protein–polymer complexes
  18. Chapter 11 Prospects of food-derived α-glucosidase inhibitors in the management of diabetes
  19. Chapter 12 Structure–activity relationship between food components and metabolic syndrome
  20. Index

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn how to download books offline
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 990+ topics, we’ve got you covered! Learn about our mission
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more about Read Aloud
Yes! You can use the Perlego app on both iOS and Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app
Yes, you can access Food Structure and Functionality by Charis M. Galanakis in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.