Food Formulation: Novel Ingredients and Processing Techniques

ISBN-13: 9781119614746 / Angielski / Twarda / 2021 / 336 str.

Shivani Pathania; Brijesh K. Tiwari

Spis treści

SECTION I: RELEVANCEChapter 1: Introduction to food formulationEditors1.1. Introduction1.2. History1.3. Economic releavance1.4. Commercial applications1.5. Book objective1.6. Book structure1.7. ConclusionChapter 2: Smart functional ingredientsDr Milica Pojiæ2.2. Introduction2.3. Plants and animal sourced smart protein ingredients2.4. Plant and animal sourced smart starch ingredients2.5. Potential novel sources of food ingredients2.6. ConclusionChapter 3: Healthy ingredientsEdward O'Neill3.1. Introduction3.2. Need for healthy ingredients3.3. Salt replacers3.4. Sugar replacers3.5. Phosphate replacers3.6. Bio actives3.7. Peptides3.8. Interactions with food components3.9. Conclusions and future trendsChapter 4: Ingredient interactions IDr. Savita Sharma4.1. Introduction4.2. Physical and chemical properties of macromolecules4.3. Protein-carbohydrate interaction4.4. Protein-4.5. ConclusionChapter 5: Ingredient interaction IIDr. Fabio Favati5.1. Introduction5.2. Effect of particle size distribution on food formulation5.3. Effect of microstructure on food formulation5.4. Effect of formulation on functional properties:5.4.1. Emulsification behaviour5.4.2. Texture attributes5.4.3. Water absorption behaviour5.4.4. Flavor5.5. ConclusionChapter 6: 3D printingDr. Basharat Nabi Dar6.1. Introduction6.2. Principle6.3. Application of 3D printing6.4. 3D printed food products6.5. Scalability6.6. Conclusions and future outlookChapter 7: Encapsulation technologiesDr Laura Trujillo7.1. Introduction7.2. Conventional techniques7.3. Novel techniques7.4. Combination techniques7.5. Challenges associated with Encapsulation7.6. Conclusion and future perspectivesChapter 8: Advances in extrusion technologiesProf. Charles Brennan8.1. Introduction8.2. Conventional process8.3. Recent advances in extrusion process8.4. Effect of processing conditions on food formulation8.5. ConclusionsChapter 9: Advances in thermal processing technologies/Green processing techniquesDr. Ingrid Aguilo-Aguayo9.1. Introduction9.2. Conventional techniques9.3. Emerging technologies in food formulation9.3.1. Pulsed electric field9.3.2. Ohmic heating9.3.3. Microwave heating9.3.4. Dielectric heating9.4. Conclusions and future outlookChapter 10: Advances in non-thermal processing technologiesDr. Maneesha Mohan10.1. Introduction10.2. Conventional techniques10.3. Application of novel technologies10.3.1. Ultrasonics10.3.2. Novel freezing methods10.3.3. Membrane technologies10.4. Conclusions and Future outlook10.5. Challenges and future recommendationsSECTION III: APPLICATIONSChapter 11: Tailor made functional food formulationsDr. Carla.Brites11.1. Introduction11.2. Food formulation for high performing athletes11.3. Food formulation for babies11.4. Food formulations for pregnant/lactating mothers11.5. Food formulations for ageing populace11.6. Conclusion and future trendsChapter 12: Formulations for food intolerancesDr. Eimear Gallagher12.1. Introduction12.2. Celiac disease12.3. Nutritional quality of celiac foods12.4. Gluten free food products12.5. Functional ingredients in gluten free products12.6. Lactose intolerance12.7. Lactose free formulations12.8. ConclusionChapter 13: Prebiotic and probiotic food formulationsTiina M. Mattila-Sandholm13.1. Introduction13.2. Need for probiotics and prebiotics13.3. Probiotic food formulations13.4. Prebiotic food formulations13.5. Functional properties13.6. Health effects13.7. ConclusionChapter 14: Mathematical tools for food formulationsDr Izabela MichalakProf. Colm o'Donnell14.1. Introduction14.2. Need for mathematical tools14.3. Recent development in mathematical tools14.4. Mathematical Models14.5. Potential commercial applications14.6. Conclusion and future trendsChapter 15: Regulations and legislationsJessica Vapnek15.1. Introduction15.2. Legislations on tailor made food formulations15.3. Regulations on novel food ingredients15.4. Regulations on use of novel technologies15.5. Conclusion

O autorze

Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on development of pilot scale processes for new formulations.Brijesh Tiwari is a Principal Research Officer at Teagasc Food Research Centre, Ashtown. His research interests include advanced food processing and extraction technologies. He is the series editor of the IFST Advances in Food Science book series. He currently serves as the Editor-in-Chief of the Journal of Food Processing and Preservation.