by Suzana Caetano Da Silva Lannes
Out of stockISBN: 9789675832741Format: PaperbackTotal Pages: 382By: AB SulaimanPublisher: SIRDPublication Year: 2013Weight (kg): 0.6---------------
The demand by global consumers for healthier and more nutritious food products is increasing in accordance to high ethical standards addressing both specific health needs and sustainably produced. As for many consumers, healthy eating is allied to natural products and a growing demand for these products is observed, mainly in Europe and North America. In order to advance the quality of lives of consumers in developing countries like India and China, highly nutritious products are required that are relevant and that can be delivered at an affordable price. Therefore, it is of extreme importance in food engineering research to build up a detailed understanding of the time-dependent temporary changes in all of the structural aspects of food matrices from raw material harvesting, to product processing, to the point of breakdown during shelf-life, consumption and final digestion. Food structural understanding and control needs to be mastered on a broad range of length scales including: the molecular, supra-molecular, micro- and macro-structural level. Simultaneously, the mechanical, physical and chemical properties of the food need to be considered as well.