Klappentext

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.

Zusammenfassung
The book covers recent research trends on structure development in various foods. It focuses on key tools and food engineering techniques like encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It caters to food scientists in academic, industrial, and government spheres.

Inhalt

1. Food Structure: Introduction. 2. Encapsulation: Advanced Techniques & Application. 3. Plant-based Foods: Advanced Structuring Techniques. 4. 3D & 4D Structure Food Printing. 5. Gelation: Organogel, Aerogel, Hydrogel, Xerogel, Cryogel, Oleogel & Oleofoams. 6. Emulsification & Spherification. 7. Designer Foods. 8. Micronization & Texturization. 9. Clean Meat Technology. 10. Starch: Application in the structuring of food system. 11. Protein: Application in the structuring of food system. 12. Polysaccharides: Application in the structuring of food system. 13. Imaging Techniques in Food Structure Analysis. 14. Food Structure: Stability, Digestibility, and Bioavailability