Delivering Functionality in Foods - Food Engineering Series
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Published By Springer International Publishing

9783030835699, 9783030835705
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Introduction

2022 ◽  
pp. 1-2
Author(s):  
Chelo González-Martínez ◽  
Cristina L. M. Silva ◽  
António A. Vicente

Structure Design for Gastronomy Applications

2022 ◽  
pp. 177-193
Author(s):  
Robert Schultz ◽  
Juan-Carlos Arboleya
Keyword(s):  
Structure Design

Nano and Microengineered Structures for Enhanced Stability and Controlled Release of Bioactive Compounds

2022 ◽  
pp. 25-67
Author(s):  
Miguel A. Cerqueira ◽  
Catarina Gonçalves ◽  
Clara Fuciños ◽  
Ashok R. Patel ◽  
Sara M. Oliveira ◽  
...  
Keyword(s):  
Controlled Release ◽  
Bioactive Compounds ◽  
Enhanced Stability

Consumer Perception as a Criterion for Process Design

2022 ◽  
pp. 157-175
Author(s):  
L. Laguna ◽  
A. Tárrega ◽  
S. Fiszman
Keyword(s):  
Process Design ◽  
Consumer Perception

Development of Complex Interfaces for the Encapsulation of Bioactive Ingredients to Promote Healthy and Nutritional Food Products

2022 ◽  
pp. 69-104
Author(s):  
Cecilio Carrera-Sánchez ◽  
Manuel Félix ◽  
Carlos Bengoechea ◽  
Alberto Romero ◽  
Antonio Guerrero
Keyword(s):  
Food Products ◽  
Bioactive Ingredients

Process Innovations in Designing Foods with Enhanced Functional Properties

2022 ◽  
pp. 137-156
Author(s):  
Mariana Morales-de la Peña ◽  
Alejandra Acevedo-Fani ◽  
Jorge Welti-Chanes ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Functional Properties ◽  
Process Innovations

Designing Biopolymer and Colloidal Systems

2022 ◽  
pp. 3-23
Author(s):  
Mariano Michelon ◽  
Guilherme de Figueiredo Furtado ◽  
Raphaela Araujo Mantovani ◽  
Rosiane Lopes Cunha
Keyword(s):  
Colloidal Systems
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