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001443473 001__ 1443473
001443473 003__ OCoLC
001443473 005__ 20230310003546.0
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001443473 007__ cr\un\nnnunnun
001443473 008__ 220105s2022\\\\sz\a\\\\o\\\\\001\0\eng\d
001443473 019__ $$a1290814937$$a1290840372$$a1294364460
001443473 020__ $$a9783030835705$$q(electronic bk.)
001443473 020__ $$a3030835707$$q(electronic bk.)
001443473 020__ $$z9783030835699$$q(print)
001443473 020__ $$z3030835693
001443473 0247_ $$a10.1007/978-3-030-83570-5$$2doi
001443473 035__ $$aSP(OCoLC)1290843613
001443473 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dYDX$$dOCLCO$$dDCT$$dOCLCF$$dOCLCO$$dN$T$$dOCLCQ
001443473 049__ $$aISEA
001443473 050_4 $$aTP248.65.F66
001443473 08204 $$a664$$223
001443473 24500 $$aDelivering functionality in foods :$$bfrom structure design to product engineering /$$cAntónio Vicente, Cristina Silva, Chelo Gonzalez, editors.
001443473 264_1 $$aCham, Switzerland :$$bSpringer,$$c2022.
001443473 300__ $$a1 online resource (viii, 201 pages) :$$billustrations.
001443473 336__ $$atext$$btxt$$2rdacontent
001443473 337__ $$acomputer$$bc$$2rdamedia
001443473 338__ $$aonline resource$$bcr$$2rdacarrier
001443473 347__ $$atext file$$bPDF$$2rda
001443473 4901_ $$aFood engineering series
001443473 500__ $$aIncludes index.
001443473 5050_ $$aBiophysics/Biochemistry-driven strategies for structure design in model multiphase foods -- Engineering self-assembly nano- and microstructures in food systems -- Designing complex (bio)polymer and colloidal systems -- Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives -- Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product -- Process and product engineering for food properties delivery -- Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality -- Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function -- Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design -- Consumer perception as a criterion for process design -- Sharing knowledge and technologies between academia and industry for healthy foods design -- Enterprise-based innovation system in food structure design -- Structure design for gastronomy applications -- Case studies on structure/process development with relevance to different food manufacturing processes.
001443473 506__ $$aAccess limited to authorized users.
001443473 520__ $$aThis singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
001443473 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed January 5, 2022).
001443473 650_0 $$aFood$$xBiotechnology.
001443473 650_0 $$aFood$$xComposition.
001443473 650_0 $$aFood science.
001443473 650_6 $$aAliments$$xBiotechnologie.
001443473 655_0 $$aElectronic books.
001443473 7001_ $$aVicente, António A.,$$eeditor.
001443473 7001_ $$aSilva, Cristina,$$eeditor.
001443473 7001_ $$aGonzalez, Chelo,$$eeditor.
001443473 77608 $$iPrint version:$$z3030835693$$z9783030835699$$w(OCoLC)1258780199
001443473 830_0 $$aFood engineering series (Springer)
001443473 852__ $$bebk
001443473 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-83570-5$$zOnline Access$$91397441.1
001443473 909CO $$ooai:library.usi.edu:1443473$$pGLOBAL_SET
001443473 980__ $$aBIB
001443473 980__ $$aEBOOK
001443473 982__ $$aEbook
001443473 983__ $$aOnline
001443473 994__ $$a92$$bISE