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Udkommer d. 07.08.2024
Beskrivelse
This book is an important reference book that discusses the recent research trends on structure development in various foods. The book covers different tools and food engineering techniques like 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, 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.
Key features:
- Introduces the principles behind many of the new technologies that food scientists are developing to create the next generation of foods.
-Focuses on food structure and de-structuring techniques.
-Presents imaging techniques in food structure analysis, alongside emulsification and specification.
-Discusses the applications of key ingredients like starch, protein, and polysaccharides in structuring food system
- Emphasizes sustainability in the context of clean meat technology
The work addresses critical food-related issues to be addressed and 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 that are being applied by food scientist for an improved food system. The book is an important source for all stakeholders involved in the debate about the future of our foods- in the spheres of academic, industrial, and government policies.
