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

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidad Privada del Norte (UPN)-
Autor(es): dc.contributorEnzyme and Cell Engineering Laboratory-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversity of Illinois at Urbana-Champaign-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorCentre Européen de Biotechnologie et de Bioéconomie (CEBB)-
Autor(es): dc.creatorRojas, Meliza Lindsay-
Autor(es): dc.creatorKubo, Mirian T.K.-
Autor(es): dc.creatorCaetano-Silva, Maria Elisa-
Autor(es): dc.creatorCarvalho, Gisandro Reis-
Autor(es): dc.creatorAugusto, Pedro E.D.-
Data de aceite: dc.date.accessioned2025-08-21T19:50:39Z-
Data de disponibilização: dc.date.available2025-08-21T19:50:39Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2021-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/B978-0-323-85513-6.00012-8-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/248519-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/248519-
Descrição: dc.descriptionMany 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.-
Descrição: dc.descriptionDirección de Investigación y Desarrollo Universidad Privada del Norte (UPN)-
Descrição: dc.descriptionUniversité de Technologie de Compiègne UMR CNRS 7025 Enzyme and Cell Engineering Laboratory-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology (DETA) São Paulo State University (UNESP)-
Descrição: dc.descriptionCollege of Agricultural Consumer & Environmental Sciences University of Illinois at Urbana-Champaign-
Descrição: dc.descriptionDepartment of Agri-food Industry Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP)-
Descrição: dc.descriptionFood and Nutrition Research Center (NAPAN) University of São Paulo (USP)-
Descrição: dc.descriptionUniversité Paris-Saclay CentraleSupélec Laboratoire de Génie des Procédés et Matériaux SFR Condorcet FR CNRS 3417 Centre Européen de Biotechnologie et de Bioéconomie (CEBB)-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology (DETA) São Paulo State University (UNESP)-
Formato: dc.format113-138-
Idioma: dc.languageen-
Relação: dc.relationFood Structure Engineering and Design for Improved Nutrition, Health and Well-being-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectEmerging technologies-
Palavras-chave: dc.subjectFood processing-
Palavras-chave: dc.subjectFood properties-
Palavras-chave: dc.subjectFood structure-
Título: dc.titleHow food structure influences the physical, sensorial, and nutritional quality of food products-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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