Food formulation : novel ingredients and processing techniques / / edited by Shivani Pathania, Brijesh K. Tiwari

• Pubblicazione: Hoboken, New Jersey ; ; West Sussex, England : , : Wiley Blackwell, , [2021]; ©2021
• Descrizione fisica: 1 online resource (xiii, 314 pages) : illustrations
• Disciplina: 363.1926
• Soggetto topico: Food adulteration and inspection
• Persona (resp. second.): PathaniaShivani; TiwariBrijesh K.
• Nota di contenuto: Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Chapter 1 Food Formulation and Product Development -- Summary -- 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 -- Summary -- 2.1 Introduction -- 2.2 Smart Protein Ingredients -- 2.2.1 Novel Sources of Proteins of Plant Origin -- 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: Insects -- 2.2.5 Novel Sources of Proteins of Microbiological Origin: Single‐cell Protein -- 2.3 Smart Carbohydrate Ingredients -- 2.3.1 Alternative Plants as Novel Sources of Polysaccharides -- 2.3.2 By-products as a Renewable Polysaccharide Source -- 2.3.3 Edible Mushrooms as a Source of Polysaccharides -- 2.4 Conclusion and Future Considerations -- Acknowledgement -- References -- Chapter 3 Healthy Ingredients -- Summary -- 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 -- References -- Chapter 4 Macromolecules Interactions in Food Formulations -- Summary -- 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. ; References -- Chapter 5 Effect of Ingredient Interactions on Techno-Functional Properties -- Summary -- 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 -- References -- Chapter 6 3D Printing -- 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 Conclusion -- References -- Chapter 7 Encapsulation Technologies Applied to Food Processing -- Summary -- 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, and Hydrolysates -- 7.3.5 Enzymes -- 7.3.6 Lipids -- 7.4 Factors Affecting Releasing Kinetics -- 7.5 Conclusions -- References -- Chapter 8 Advances in Extrusion Technologies -- Summary -- 8.1 Introduction -- 8.2 History and State of the Art -- 8.2.1 Process/Working -- 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 -- References -- Chapter 9 Thermal Processing Technologies -- Summary -- 9.1 Introduction -- 9.2 Conventional Thermal Processing Technologies -- 9.2.1 Effect of Thermal Treatments on Polyphenols -- 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 -- Acknowledgements -- Conflict of Interests -- References -- Chapter 10 Non-thermal Processing Technologies: High Pressure Processing and Others -- 10.1 Introduction -- 10.2 Non-thermal Technologies -- 10.2.1 High Pressure Processing -- 10.2.2 Pulsed Electric Field -- 10.2.3 Ultrasound Technologies -- 10.3 Conclusions and Future Studies -- Acknowledgements -- References -- Chapter 11 Formulation for Food Intolerance -- Summary -- 11.1 Introduction -- 11.2 Celiac Disease -- 11.3 Celiac Disease Food Formulations, Technology, and Quality -- 11.3.1 Food Formulation: Gluten Replacement and Fortification with Functional Ingredients -- 11.3.2 Novel Food Technology Application -- 11.3.3 The Medical Treatments -- 11.4 Lactose Intolerance -- 11.5 Lactose-Free Food Formulations, Technology, and Quality -- 11.6 Formulations for Other Food Intolerances -- 11.7 Conclusions -- References -- Chapter 12 Prebiotic and Probiotic Food Formulations -- Summary -- 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 SCFA Production -- 12.6.8 Antidiabetic Activities -- 12.7 Conclusion -- Acknowledgements -- References -- Chapter 13 Mathematical Tools for Food Formulation -- Summary -- 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 -- References -- Chapter 14 Regulatory and Legislative Framework for Novel Foods -- Summary -- 14.1 Introduction -- 14.2 What is a Novel Food? -- 14.3 Overview of Regulatory Frameworks for Novel Foods -- 14.3.1 Why Regulate Novel Foods? -- 14.3.2 How are Novel Foods Regulated? -- 14.3.3 How Novel Foods Came to be Regulated Internationally -- 14.3.4 How Novel Foods are Regulated in the European Union -- 14.3.5 How Novel Foods are Regulated in the United States -- 14.3.6 How Novel Foods are Regulated in Other Jurisdictions -- 14.4 Specific Regulatory Issues -- 14.4.1 Regulatory Issues Connected to Food Formulation -- 14.4.2 Regulatory Issues Connected to Food Formulation for Special Populations -- 14.4.3 Regulatory Issues Connected to Genetically Modified Food -- 14.4.4 Regulatory Issues Connected to Food Containing Nanomaterials -- 14.4.5 Regulatory Issues Connected to 3D Printed Food Products -- 14.4.6 Regulatory Issues Connected to Food Made from Insects -- 14.5 Other Legal Issues -- 14.5.1 Intellectual Property Law -- 14.5.2 Tort Law -- 14.5.3 Marketing Law -- 14.5.4 Criminal Law. ; 14.6 Conclusion -- Acknowledgements -- Notes -- Index -- EULA.
• Sommario/riassunto: "Food products are made by combining food ingredients in specific proportions in a formulation. Research on the effects of various formulations and processes on product qualities is common. However, research is focussed on either the effect of formulation or a novel processing technique on the product characteristics. A comprehensive document understanding the two-way trends in food formulation, its effect on commercialisation of new technologies and impact of new technologies on formulations is not currently unavailable. There are many novel food ingredients and emerging technologies available to process formulations, but optimization of the formulation and manufacturing process are still required. Therefore, novel and healthy ingredients along with increasing requirement of novel processing techniques for clean label food products as well as regulations and legislation to their use formed the premise of this book. There is thus a need to document not only the food ingredients and formulations, but also to know how novel processes that can be exploited industrially"--
• Titolo autorizzato: Food formulation
• ISBN: 1-119-61524-0; 1-119-61476-7; 1-119-61475-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910677705803321
• Lo trovi qui: Univ. Federico II
• Serie: IFST advances in food science.