Rojas, Meliza LindsayKubo, Mirian T.K. [UNESP]Caetano-Silva, Maria ElisaCarvalho, Gisandro ReisAugusto, Pedro E.D.2023-07-292023-07-292022-01-01Food Structure Engineering and Design for Improved Nutrition, Health and Well-being, p. 113-138.http://hdl.handle.net/11449/248519Many 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.113-138engEmerging technologiesFood processingFood propertiesFood structureCapítulo de livro10.1016/B978-0-323-85513-6.00012-82-s2.0-85150107281