Structured Foods
eBook - ePub

Structured Foods

  1. 320 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Structured Foods

About this book

Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing.

The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.

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Yes, you can access Structured Foods by Gnana Moorthy Eswaran U, PREM PRAKASH SRIVASTAV, Brijesh Srivastava, Gnana Moorthy Eswaran U,PREM PRAKASH SRIVASTAV,Brijesh Srivastava 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.

Information

Publisher
CRC Press
Year
2024
Print ISBN
9781032399485
eBook ISBN
9781040087930
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover Page
  2. Half-Title Page
  3. Title Page
  4. Copyright Page
  5. Contents
  6. List of Contributors
  7. About the Editors
  8. List of Abbreviations
  9. Chapter 1 Introduction to Food Structures
  10. Chapter 2 Encapsulation: Advanced Techniques and Applications
  11. Chapter 3 Plant-Based Foods: Advanced Structuring Techniques
  12. Chapter 4 3D and 4D Structure Food Printing
  13. Chapter 5 Gelation: Organogel, Aerogel, Hydrogel, Xerogel, Cryogel, Oleogel, and Oleofoam
  14. Chapter 6 Emulsification and Spherification
  15. Chapter 7 Micronization and Texturization
  16. Chapter 8 Clean Meat Technology
  17. Chapter 9 Starch: Application in Structuring of Food Systems
  18. Chapter 10 Protein: Application in Structuring of Food Systems
  19. Chapter 11 Polysaccharides: Application in Structuring of Food Systems
  20. Chapter 12 Imaging Techniques in Food Structure Analysis
  21. Chapter 13 Food Structures: Stability, Digestibility, and Bioavailability
  22. Index