Structural design of natural plant based foods to promote nutritional quality

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Structural design of natural plant based foods to promote nutritional quality

van Buggenhout, Sandra (author): Katholieke Universiteit Leuven

Ahrné, Lilia (author): RISE,SIK – Institutet för livsmedel och bioteknik

Alminger, Marie, 1957 (author): Chalmers tekniska högskola,Chalmers University of Technology

Andrys, Anna (author): Tetra Pak,Tetra Pak International

Benjamin, Mia (author): Unilever

Bialek, L (author): Unilever

Cleaver, Graham (author): Unilever

Colle, Ines (author): Katholieke Universiteit Leuven

Langton, Maud, 1954 (author): Chalmers tekniska högskola,Chalmers University of Technology

Larqué, Elvira (author): Universidad de Murcia,University of Murcia

Lemmens, L. (author): Katholieke Universiteit Leuven

Löfgren, Anders (author): Tetra Pak,Tetra Pak International

Lopez-Sanchez, Patricia, 1977 (author): Chalmers tekniska högskola,Chalmers University of Technology

Perez-Llamas, F. (author): Unilever

Martinez-Tomas, Rebeca (author): Universidad de Murcia,University of Murcia

Robertson, Jim (author)

Schalow, Sebastian (author): Humboldt-Universität zu Berlin,Humboldt University of Berlin

Svelander, Cecilia, 1980 (author): Chalmers tekniska högskola,Chalmers University of Technology

Wellner, Klaus (author)

Hendrickx, Marc (author): Katholieke Universiteit Leuven

Waldron, Keith (author)

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(creator_code:org_t)

Elsevier BV, 2012
2012
English.
In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59

Related links:: http://dx.doi.org/10...; show more...; http://www.scopus.co...; https://doi.org/10.1...; https://research.cha...; https://urn.kb.se/re...; show less...

Journal article (other academic/artistic)

Abstract Subject headings

During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.

Subject headings

NATURVETENSKAP -- Kemi -- Analytisk kemi (hsv//swe)
NATURAL SCIENCES -- Chemical Sciences -- Analytical Chemistry (hsv//eng)
TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
TEKNIK OCH TEKNOLOGIER -- Kemiteknik -- Kemiska processer (hsv//swe)
ENGINEERING AND TECHNOLOGY -- Chemical Engineering -- Chemical Process Engineering (hsv//eng)
NATURVETENSKAP -- Kemi -- Annan kemi (hsv//swe)
NATURAL SCIENCES -- Chemical Sciences -- Other Chemistry Topics (hsv//eng)
NATURVETENSKAP -- Biologi -- Strukturbiologi (hsv//swe)
NATURAL SCIENCES -- Biological Sciences -- Structural Biology (hsv//eng)
LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Trädgårdsvetenskap/hortikultur (hsv//swe)
AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Horticulture (hsv//eng)
LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

Keyword

Food Engineering

Publication and Content Type

art (subject category)
vet (subject category)

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NATURAL SCIENCES: NATURAL SCIENCES; and Chemical Science ...; and Analytical Chemi ...

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Chemical Enginee ...; and Chemical Process ...

NATURAL SCIENCES: NATURAL SCIENCES; and Chemical Science ...; and Other Chemistry ...

NATURAL SCIENCES: NATURAL SCIENCES; and Biological Scien ...; and Structural Biolo ...

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Horticulture

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

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Articles in the publication: Trends in Food S ...

By the university: Chalmers University of Technology; RISE

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