Food Formulation

SECTION I: RELEVANCE Chapter 1: Introduction to food formulation Editors 1.1. Introduction 1.2. History 1.3. Economic releavance 1.4. Commercial applications 1.5. Book objective 1.6. Book structure 1.7. Conclusion Chapter 2: Smart functional ingredients Dr Milica Pojiæ 2.2. Introduction 2.3. Plants and animal sourced smart protein ingredients 2.4. Plant and animal sourced smart starch ingredients 2.5. Potential novel sources of food ingredients 2.6. Conclusion Chapter 3: Healthy ingredients Edward O'Neill 3.1. Introduction 3.2. Need for healthy ingredients 3.3. Salt replacers 3.4. Sugar replacers 3.5. Phosphate replacers 3.6. Bio actives 3.7. Peptides 3.8. Interactions with food components 3.9. Conclusions and future trends Chapter 4: Ingredient interactions I Dr. Savita Sharma 4.1. Introduction 4.2. Physical and chemical properties of macromolecules 4.3. Protein-carbohydrate interaction 4.4. Protein- 4.5. Conclusion Chapter 5: Ingredient interaction II Dr. Fabio Favati 5.1. Introduction 5.2. Effect of particle size distribution on food formulation 5.3. Effect of microstructure on food formulation 5.4. Effect of formulation on functional properties: 5.4.1. Emulsification behaviour 5.4.2. Texture attributes 5.4.3. Water absorption behaviour 5.4.4. Flavor 5.5. Conclusion Chapter 6: 3D printing Dr. Basharat Nabi Dar 6.1. Introduction 6.2. Principle 6.3. Application of 3D printing 6.4. 3D printed food products 6.5. Scalability 6.6. Conclusions and future outlook Chapter 7: Encapsulation technologies Dr Laura Trujillo 7.1. Introduction 7.2. Conventional techniques 7.3. Novel techniques 7.4. Combination techniques 7.5. Challenges associated with Encapsulation 7.6. Conclusion and future perspectives Chapter 8: Advances in extrusion technologies Prof. Charles Brennan 8.1. Introduction 8.2. Conventional process 8.3. Recent advances in extrusion process 8.4. Effect of processing conditions on food formulation 8.5. Conclusions Chapter 9: Advances in thermal processing technologies/Green processing techniques Dr. Ingrid Aguilo-Aguayo 9.1. Introduction 9.2. Conventional techniques 9.3. Emerging technologies in food formulation 9.3.1. Pulsed electric field 9.3.2. Ohmic heating 9.3.3. Microwave heating 9.3.4. Dielectric heating 9.4. Conclusions and future outlook Chapter 10: Advances in non-thermal processing technologies Dr. Maneesha Mohan 10.1. Introduction 10.2. Conventional techniques 10.3. Application of novel technologies 10.3.1. Ultrasonics 10.3.2. Novel freezing methods 10.3.3. Membrane technologies 10.4. Conclusions and Future outlook 10.5. Challenges and future recommendations SECTION III: APPLICATIONS Chapter 11: Tailor made functional food formulations Dr. Carla.Brites 11.1. Introduction 11.2. Food formulation for high performing athletes 11.3. Food formulation for babies 11.4. Food formulations for pregnant/lactating mothers 11.5. Food formulations for ageing populace 11.6. Conclusion and future trends Chapter 12: Formulations for food intolerances Dr. Eimear Gallagher 12.1. Introduction 12.2. Celiac disease 12.3. Nutritional quality of celiac foods 12.4. Gluten free food products 12.5. Functional ingredients in gluten free products 12.6. Lactose intolerance 12.7. Lactose free formulations 12.8. Conclusion Chapter 13: Prebiotic and probiotic food formulations Tiina M. Mattila-Sandholm 13.1. Introduction 13.2. Need for probiotics and prebiotics 13.3. Probiotic food formulations 13.4. Prebiotic food formulations 13.5. Functional properties 13.6. Health effects 13.7. Conclusion Chapter 14: Mathematical tools for food formulations Dr Izabela Michalak Prof. Colm o'Donnell 14.1. Introduction 14.2. Need for mathematical tools 14.3. Recent development in mathematical tools 14.4. Mathematical Models 14.5. Potential commercial applications 14.6. Conclusion and future trends Chapter 15: Regulations and legislations Jessica Vapnek 15.1. Introduction 15.2. Legislations on tailor made food formulations 15.3. Regulations on novel food ingredients 15.4. Regulations on use of novel technologies 15.5. Conclusion