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Structural design o...
Structural design of natural plant based foods to promote nutritional quality
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- van Buggenhout, Sandra (author)
- Katholieke Universiteit Leuven
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- Ahrné, Lilia (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Alminger, Marie, 1957 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Andrys, Anna (author)
- Tetra Pak,Tetra Pak International
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- Benjamin, Mia (author)
- Unilever
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- Bialek, L (author)
- Unilever
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- Cleaver, Graham (author)
- Unilever
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- Colle, Ines (author)
- Katholieke Universiteit Leuven
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- Langton, Maud, 1954 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Larqué, Elvira (author)
- Universidad de Murcia,University of Murcia
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- Lemmens, L. (author)
- Katholieke Universiteit Leuven
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- Löfgren, Anders (author)
- Tetra Pak,Tetra Pak International
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- Lopez-Sanchez, Patricia, 1977 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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- Perez-Llamas, F. (author)
- Unilever
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- Martinez-Tomas, Rebeca (author)
- Universidad de Murcia,University of Murcia
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Robertson, Jim (author)
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- Schalow, Sebastian (author)
- Humboldt-Universität zu Berlin,Humboldt University of Berlin
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- Svelander, Cecilia, 1980 (author)
- Chalmers tekniska högskola,Chalmers University of Technology
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Wellner, Klaus (author)
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- Hendrickx, Marc (author)
- Katholieke Universiteit Leuven
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Waldron, Keith (author)
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(creator_code:org_t)
- Elsevier BV, 2012
- 2012
- English.
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In: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59
- Related links:
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http://dx.doi.org/10...
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http://www.scopus.co...
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https://doi.org/10.1...
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https://urn.kb.se/re...
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Abstract
Subject headings
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- 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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- By the author/editor
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van Buggenhout, ...
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Ahrné, Lilia
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Alminger, Marie, ...
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Andrys, Anna
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Benjamin, Mia
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Bialek, L
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show more...
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Cleaver, Graham
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Colle, Ines
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Langton, Maud, 1 ...
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Larqué, Elvira
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Lemmens, L.
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Löfgren, Anders
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Lopez-Sanchez, P ...
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Perez-Llamas, F.
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Martinez-Tomas, ...
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Robertson, Jim
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Schalow, Sebasti ...
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Svelander, Cecil ...
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Wellner, Klaus
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Hendrickx, Marc
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Waldron, Keith
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show less...
- About the subject
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- NATURAL SCIENCES
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NATURAL SCIENCES
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and Chemical Science ...
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and Analytical Chemi ...
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- ENGINEERING AND TECHNOLOGY
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ENGINEERING AND ...
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and Other Engineerin ...
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and Food Engineering
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- ENGINEERING AND TECHNOLOGY
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ENGINEERING AND ...
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and Chemical Enginee ...
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and Chemical Process ...
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- NATURAL SCIENCES
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NATURAL SCIENCES
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and Chemical Science ...
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and Other Chemistry ...
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- NATURAL SCIENCES
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NATURAL SCIENCES
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and Biological Scien ...
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and Structural Biolo ...
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- AGRICULTURAL SCIENCES
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AGRICULTURAL SCI ...
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and Agriculture Fore ...
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and Horticulture
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- AGRICULTURAL SCIENCES
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AGRICULTURAL SCI ...
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and Agriculture Fore ...
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and Food Science
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- Articles in the publication
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Trends in Food S ...
- By the university
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Chalmers University of Technology
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RISE