1st Edition
Structured Foods
Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing.
The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.
Table of Contents
1. Food Structure – Introduction
Sangeetha Karunanithi, Srutee Rout, Rakesh Kumar Gupta, Sunil Pipliya, Sitesh Kumar, Proshanta Guha, Prem Prakash Srivastav
2. Encapsulation: Advanced Techniques & Application
Rahul Kumar Rout, S. Sivaranjani, Jayasree Joshi T, Nelluri Puja, Ankit Kumar, Shagolshem Mukta Singh, P. Srinivasa Rao
3. Plant-based Foods: Advanced Structuring Techniques
Harsha V, Deepoo Meena, Jayeeta Mitra
4. 3D & 4D Structure Food Printing
Sitesh Kumar, Sangeetha Karunanithi, Srutee Rout, Rakesh Kumar Gupta
Sunil Dhakad, Prem Prakash Srivastav
5. Gelation: Organogel, Aerogel, Hydrogel, Xerogel, Cryogel, Oleogel & Oleofoams
Prakash Saravanan, Gnana Moorthy Eswaran U, Aswin K Manoj, Raja Sheeba B, Prem Prakash Srivastav
6. Emulsification & Spherification
Devanampriyan Rajan, Sruthi Mahalakshmi R L, Shaikh Mohd Riyan, Chitra Devi Venkatachalam
7. Micronization & Texturization
Roshina Mathew, Vigneshwaran V
8. Clean Meat Technology
Srutee Routa, Rakesh Kumar Gupta, Sunil Pipliya, Sitesh Kumar, Shreejita Ghosh
Sangeetha Karunanithi, Prem Prakash Srivastav
9. Starch: Application in structuring of food system
Rakesh Kumar Gupta, Sunil Pipliya, Sitesh Kumar, Sangeetha Karunanithi
Srutee Rout, Proshanta Guha, Prem Prakash Srivastav
10. Protein : Application in structuring of food system
Sindumathi Gurusamy, Madaraboina Venkateswara Rao, Akalya Shanmugam
11. Polysaccharides: Application in structuring of food system
Sairagul Giridharaprasad, V. Sudhakar, Sandhya R Shewale
12. Imaging Techniques in Food Structure Analysis
Sunil Pipliya, Sitesh Kumar, Sangeetha Karunanithi, Srutee Rout, Rakesh Kumar Gupta, Prakash Kumar, Arpan Dubey, Gnana Moorthy Eswaran U, Prem Prakash Srivastav
13. Food Structure – Stability, Digestibility & Bioavailability
Panoth Abhirami, Abhinash P, Anitha Krishnan V C
Biography
Gnana Moorthy Eswaran U, is a Research Scholar in the Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, India. He completed his post-graduate degree in Food Science and Technology from NIFTEM, Thanjavur, India. His research interests include food processing and preservation, food microbiology, extraction of functional compounds, non-thermal technologies, designing alternative food structures, waste valorization, and food packaging. He has published research papers, review papers, book chapters, microbial strains (NCBI), and popular articles in peer-reviewed journals.
Dr. Prem Prakash Srivastav, Professor of Food Science and Technology in Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, India. He completed his Ph.D. from the Indian Institute of Technology Kharagpur. His research interests include the development of specially designed convenience, functional and therapeutic foods, extraction of nutraceuticals, and development of various low-cost food processing machinery. He has published 75 research papers in peer-reviewed international and national journals and proceedings.
Dr. Brijesh Srivastava is a Professor at the Department of Food Engineering and Technology, Tezpur University, India. He completed his Ph.D. from IIT Kharagpur, the Agricultural and Food Engineering Department. He has supervised nineteen Post-graduates and three Ph.D., students. He has published more than 25 research papers in peer-reviewed journals, several book chapters, and a book. He also organized many national and international conferences.
