Advances in food formulation : novel ingredients and processing techniques /: novel ingredients and processing techniques. (2021)

• Record Type: Book
• Further Information: Note: Edited by Shivani Pathania, Brijesh K. Tiwari.
• Editors: Pathania, Shivani; Tiwari, Brijesh K
• Contents: Chapter 1: Food formulation and product development Shivani Pathania, Cheenam Bhatia and Brijesh Tiwari 1.1 Introduction 1.2 New product development 1.3 Challenges in food formulations 1.4 Relevance of the book and objectives 1.5 Conclusions Chapter 2: Smart functional ingredients Milica Pojić 2.1 Introduction 2.2 Smart protein ingredients 2.2.1 Novel sources of proteins of plant origin 2.2.1.1 Alternative plants as novel sources of protein 2.2.2 Aquatic photosynthetic organisms as novel sources of protein 2.2.3 By-products of plant origin as renewable protein sources 2.2.4 Novel sources of protein of animal origin 2.2.5. Novel sources of proteins of microbiological origin 2.3 Smart carbohydrate ingredients 2.3.1 Alternative plants as novel sources of polysaccharides 2.3.2 By-products as renewable polysaccharide source 2.3.3 Edible mushrooms as source of polysaccharides 2.4 Conclusion and future considerations 2.5 References Chapter 3: Healthy Ingredients Ciara McDonagh 3.1 Introduction 3.2 Need for healthy ingredients 3.3 Salt replacers 3.4 Sugar replacers 3.5 Phosphate replacers 3.6 Bioactives 3.7 Peptides 3.8 Conclusions and future trends 3.9 References Chapter 4: Macromolecules Interactions in food formulations Puneet Parmar, Rajpreet Goraya, Shivani Pathania 4.1 Introduction 4.2 Role of macromolecular interactions 4.3 Types of macromolecular interactions 4.3.1 Protein-protein interactions 4.3.2 Protein-polysaccharide interactions 4.3.3 Protein-lipid interactions 4.3.4 Protein-Water Interactions 4.3.5 Polysaccharide-lipid interactions 4.3.6 Polysaccharide-protein-lipid interactions 4.4 Role of macromolecular interactions in various food products 4.4.1 Cereal products 4.4.2 Meat products 4.4.3 Dairy products 4.5 Conclusions 4.6 References Chapter 5: Effect of ingredient interactions on techno-functional properties Hanuman Bobade, Savita Sharma and Baljit Singh 5.1 Introduction 5.2 Effect of food formulation on structural properties 5.2.1 Effect on microstructure 5.2.2 Effect on particle size distribution 5.2.3 Effect on textural attributes 5.3 Effect of food formulation on functional properties 5.3.1 Emulsification Behaviour 5.3.2 Water absorption behaviour 5.3.3 Solubility 5.3.4 Water holding capacity 5.3.5 Viscosity 5.3.6 Gelation 5.3.7 Foaming and foam stability 5.4 Effect of food formulation on flavour 5.5 Conclusions 5.6 References Chapter 6: 3D printing Arianna Dick, Sangeeta Prakash, Bhesh Bhandari 6.1 Introduction 6.2 A brief history of 3D food printing 6.3 Principle and application 6.4 3D printed food products 6.4.1 Fruits, vegetables, and legumes 6.4.2 Cereals and grains 6.4.3 Meat, fish and seafood products 6.4.4 Dairy products and derivatives 6.4.5 Confectionery and desserts 6.4.6 Alternative ingredients and end-products 6.5 Scalability and future outlook 6.6 Conclusions 6.7 References Chapter 7: Encapsulation technologies applied to food processing Carlos Álvarez and Daniel Pando 7.1 Introduction 7.2 Encapsulation techniques 7.2.1 Coacervation 7.2.2 Co-crystallization 7.2.3 Spray-drying 7.2.4 Spray freeze drying 7.2.5 Emulsions 7.2.6 Liposomes 7.2.7 Niosomes 7.2.8 Inclusion complexation 7.3. Applications in the food industry 7.3.1 Aromatic and volatile compounds 7.3.2 Vitamins 7.3.3 Polyphenols 7.3.4 Peptides, proteins, hydrolysates 7.3.5 Enzymes 7.3.6 Lipids 7.4 Factors affecting releasing kinetics 7.5 Conclusions 7.6 References Chapter 8: Extrusion technology for food formulations Manzoor Ahmad Shah, Shabir Ahmad Mir and B.N.Dar 8.1 Introduction 8.2 History and state of the art 8.3 Application of extrusion technology 8.4 Recent advances in extrusion process 8.5 Effect of processing conditions on food formulation 8.6 Conclusions 8.7 References Chapter 9: Thermal processing technologies Tomás Lafarga, Anna Vallverdú Queralt, Gloria Bobo, Maribel Abadias and Ingrid Aguiló-Aguayo 9.1 Introduction 9.2. Conventional thermal processing technologies 9.2.1 Effect of thermal treatments on polyphenols 9.2.1.1 Blanching 9.2.1.2 Pasteurization and sterilization 9.2.2 Effect of thermal treatments on carotenoids 9.2.3 Effect of thermal treatments on vitamins 9.3. Novel thermal technologies 9.3.1 Ohmic heating 9.3.2 Microwave processing 9.4 Conclusions 9.5 References Chapter 10: Non-thermal processing Technologies Maneesha S. Mohan, Ingrid Aguiló-Aguayo and Tomás Lafarga 10.1 Introduction 10.2 Non-thermal technologies 10.2.1 High pressure processing Principles of high pressure processing High pressure equipment Effect of high pressure on different food components Effect of high pressure treatment on proteins. Effect of high pressure treatment on lipids 10.2.2 Pulsed Electric Field 10.3.3 Ultrasound technologies 10.4 Conclusions and future studies 10.5 References Chapter 11: Formulation for food intolerance Vintila I. 11.1 Introduction 11.2 Celiac disease 11.3 Celiac disease food formulations, technology and quality 11.4 Lactose intolerance 11.5 Lactose-free food formulations, technology and quality 11.6 Formulations for other food intolerances 11.7 Conclusions 11.8 References Chapter 12: Prebiotic and probiotic food formulations Pradip Behare, Shaik Abdul Hussain, Desirée Román Naranjo, Prateek Sharma and Olivia McAuliffe 12.1 Introduction 12.2 Need for probiotics and prebiotics 12.3 Probiotic food formulations 12.3.1 Dairy-based probiotic foods 12.3.2 Non-dairy based probiotic products 12.4. Prebiotic food formulations 12.5. Functional properties 12.6 Health effects 12.6.1 Reduced risk of lactose intolerance 12.6.2 Antimicrobial properties 12.6.3 Anticarcinogenic properties 12.6.4 Immunomodulatory activities 12.6.5 Prevention of cardiovascular disease 12.6.6 Urogenital tract Infection (UTI) 12.6.7 Enhancement of short-chain fatty acids (SCFA) production 12.6.8 Anti-diabetic activities 12.7 Conclusion 12.8 References Chapter 13: Mathematical tools for food formulation Camila Perussello and Jesus Frias 13.1 Introduction 13.2. Food formulation experimental design 13.2.1 Factorial designs 13.2.2 Mixture designs 13.3 Consumer-based food formulation 13.3.1 Preference mapping 13.3.2 Multinomial regression 13.4 Nutrikinetics and Nutridynamic characteristics of food formulations 13.4.1 Quantitative Structure-Activity Relationship (QSAR) modelling 13.4.2 Population-based non-linear mixed effect modelling 13.5 Conclusion 13.6 References Chapter 14: Regulatory
• Edition: 1st
• Publisher Details: Chichester : Wiley Blackwell
• Publication Date: 2021
• Extent: 1 online resource
• Subjects: 363.19264; Food adulteration and inspection; Food -- Composition; Food -- Safety measures
• Languages: English
• ISBNs: 9781119615248
• Related ISBNs: 9781119614753
• Notes: Note: Description based on CIP data; resource not viewed.
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