Titlebook: Delivering Functionality in Foods; From Structure Desig António Vicente,Cristina Silva,Chelo Gonzalez Book 2022 Springer Nature Switzerland

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978-3-030-83572-9Springer Nature Switzerland AG 2022

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Lehrerschelte gestern und heute,king similar milk-derived textures out of eggs to make desserts for lactose intolerant consumers. It clearly seems that science is a powerful tool for chefs as it can help them to reach their final goal: making enjoyable food. This chapter describes the necessity of both worlds to continue working t

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Biophysical and Gastro-Intestinal Engineering Aspects of Nutrient Absorption and Physiological Funcpecific food components in the normal human gastrointestinal tract are well understood. Early work focused on the chemistry of what happens during digestion, and more recently attention has been placed on the processing of solid and semi-solid foods, and mechanical and microstructural aspects of the

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Consumer Perception as a Criterion for Process Design,roducts with complex sensations like creaminess, mouth-coating, texture, and sound properties. Therefore, current new food designs based on fat and sugar reduction, and gluten-free formulation are also approached from this structural aspect. Furthermore, food design needs to incorporate the consumer