Handbook of food structure development

by Lazidis, Aris Norton, Ian T. Spyropoulos, Fotis

Type Book

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Title Statements

Full title :Handbook of food structure development / edited by Fotis Spyropoulos, Aris Lazidis, and Ian T. Norton.

Summary

"The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyze/characterize food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities."