Description
Antnio A. Vicente is a Professor in the Centre of Biological Engineering at University of Minho in Braga, Portugal Cristina L. M. Silva is a Professor in the Faculty of Biotecnology at Universidade Catlica Portuguesa in Porto, Portugal Chelo Gonzalez is a Professor at the Institute of Food Engineering for the Development at Universidad Politecnica de Valencia in Valencia, Spain Engineering of structures for tailored delivery of health-related functionalities Chapter 1: Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods Chapter 2: Engineering self-assembly nano- and microstructures in food systems Chapter 3: Designing complex (bio)polymer and colloidal systems Chapter 4: Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives Chapter 5: 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 Chapter 6: Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality Chapter 7: Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function Chapter 8: Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design Chapter 9: Consumer perception as a criterion for process design Sharing knowledge and technologies between academia and industry for healthy foods design Chapter 10: Enterprise-based innovation system in food structure design Chapter 11: Structure design for gastronomy applications Chapter 12: Case studies on structure/process development with relevance to different food manufacturing processes
