How food structure influences the physical, sensorial, and nutritional quality of food products

Meliza Lindsay Rojas; Mirian T.K. Kubo; Maria Elisa Caetano-Silva; Gisandro Reis Carvalho; Pedro E.D. Augusto

doi:10.1016/B978-0-323-85513-6.00012-8

How food structure influences the physical, sensorial, and nutritional quality of food products

Meliza Lindsay Rojas, Mirian T.K. Kubo, Maria Elisa Caetano-Silva, Gisandro Reis Carvalho, Pedro E.D. Augusto

Direction of Research, Innovation and Social Responsibility

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

2 Scopus citations

Abstract

Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.

Original language	English
Title of host publication	Food Structure Engineering and Design for Improved Nutrition, Health and Well-being
Pages	113-138
Number of pages	26
ISBN (Electronic)	9780323855136
DOIs	https://doi.org/10.1016/B978-0-323-85513-6.00012-8
State	Published - 1 Jan 2022

Keywords

Emerging technologies
Food processing
Food properties
Food structure

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10.1016/B978-0-323-85513-6.00012-8

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title = "How food structure influences the physical, sensorial, and nutritional quality of food products",

abstract = "Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.",

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AU - Rojas, Meliza Lindsay

AU - Kubo, Mirian T.K.

AU - Caetano-Silva, Maria Elisa

AU - Carvalho, Gisandro Reis

AU - Augusto, Pedro E.D.

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AB - Many important food properties and functionalities are a consequence of its structure. Processing modifies food structure, affecting its properties and quality. Therefore, understanding the interrelationship between processing, structure and properties is important to design processes and products that meet the industry and consumer needs. This chapter discusses how structural modifications are obtained from molecular to macroscopic levels in different food products, of animal and plant origin, processed by conventional and emerging technologies, that follow bottom-up or top-down structuration approaches. In addition, the positive or negative impact of the structural modifications on physical properties and sensory aspects are discussed. Finally, the effect of structural modifications on nutritional quality and health aspects is detailed.

KW - Emerging technologies

KW - Food processing

KW - Food properties

KW - Food structure

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M3 - Chapter

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SP - 113

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BT - Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

ER -

How food structure influences the physical, sensorial, and nutritional quality of food products

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Keywords

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