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

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dc.contributor.authorRojas, Meliza Lindsay
dc.contributor.authorKubo, Mirian T.K. [UNESP]
dc.contributor.authorCaetano-Silva, Maria Elisa
dc.contributor.authorCarvalho, Gisandro Reis
dc.contributor.authorAugusto, Pedro E.D.
dc.contributor.institutionUniversidad Privada del Norte (UPN)
dc.contributor.institutionEnzyme and Cell Engineering Laboratory
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionUniversity of Illinois at Urbana-Champaign
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionCentre Européen de Biotechnologie et de Bioéconomie (CEBB)
dc.date.accessioned2023-07-29T13:46:16Z
dc.date.available2023-07-29T13:46:16Z
dc.date.issued2022-01-01
dc.description.abstractMany 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.en
dc.description.affiliationDirección de Investigación y Desarrollo Universidad Privada del Norte (UPN)
dc.description.affiliationUniversité de Technologie de Compiègne UMR CNRS 7025 Enzyme and Cell Engineering Laboratory
dc.description.affiliationInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology (DETA) São Paulo State University (UNESP)
dc.description.affiliationCollege of Agricultural Consumer & Environmental Sciences University of Illinois at Urbana-Champaign
dc.description.affiliationDepartment of Agri-food Industry Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP)
dc.description.affiliationFood and Nutrition Research Center (NAPAN) University of São Paulo (USP)
dc.description.affiliationUniversité Paris-Saclay CentraleSupélec Laboratoire de Génie des Procédés et Matériaux SFR Condorcet FR CNRS 3417 Centre Européen de Biotechnologie et de Bioéconomie (CEBB)
dc.description.affiliationUnespInstitute of Biosciences Humanities and Exact Sciences (IBILCE) Department of Food Engineering and Technology (DETA) São Paulo State University (UNESP)
dc.format.extent113-138
dc.identifierhttp://dx.doi.org/10.1016/B978-0-323-85513-6.00012-8
dc.identifier.citationFood Structure Engineering and Design for Improved Nutrition, Health and Well-being, p. 113-138.
dc.identifier.doi10.1016/B978-0-323-85513-6.00012-8
dc.identifier.scopus2-s2.0-85150107281
dc.identifier.urihttp://hdl.handle.net/11449/248519
dc.language.isoeng
dc.relation.ispartofFood Structure Engineering and Design for Improved Nutrition, Health and Well-being
dc.sourceScopus
dc.subjectEmerging technologies
dc.subjectFood processing
dc.subjectFood properties
dc.subjectFood structure
dc.titleHow food structure influences the physical, sensorial, and nutritional quality of food productsen
dc.typeCapítulo de livro

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE