Food Microstructures for Health, Well-being, and Pleasure

Conference paper
Part of the Food Engineering Series book series (FSES)

Abstract

The requirements imposed by higher incomes, increased urbanization, environmental sustainability, and the knowledge of the relationship among diets, health, and well-being will likely change some processed foods in the future. Our expanding knowledge of food materials science and the ability to intervene at lower scales during processing will allow the tailoring of microstructures of high-quality foods demanded for nutrition, health, and variation in personal tastes.

Keywords

Biomass Sugar Crystallization Starch Magnesium 

Notes

Acknowledgments

Research has been partly funded by the Fondecyt project 1095199 and the Marcel Loncin Award of IFT.

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Copyright information

© Springer New York 2010

Authors and Affiliations

  1. 1.Department of Chemical and Bioprocess EngineeringPontificia Universidad Católica de ChileSantiagoChile

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