Intro -- Food Structure Engineering and Design for Improved Nutrition, Health and Well-Being -- Copyright -- Dedication -- Contents -- Contributors -- About the editors -- Foreword -- Preface -- Acknowledgments -- Part I: Introduction -- Chapter 1: Nutrition, health and well-being in the world: The role of food structure design -- 1.1. Food challenges and United Nations sustainable development goals -- 1.2. Trends in human food consumption: The diet shift -- 1.3. Food structure design for nutrition and health benefits -- 1.4. Conclusions and future perspectives -- Acknowledgments -- References -- Chapter 2: New food structures and their influence on nutrition, health and well-being -- 2.1. Introduction -- 2.2. New food structuring techniques -- 2.3. New food structures -- 2.3.1. Energy density food -- 2.3.2. Customized food shape and structure -- 2.3.3. Modulating digestion through specially designed food microstructures -- 2.3.4. Enhanced bioavailability of encapsulated foods -- 2.3.5. Tailored foods to meet nutritional needs -- 2.4. Factors influencing the development of new food structures -- 2.4.1. Product research and development -- 2.4.2. Manufacturing process -- 2.4.3. Post-production -- 2.4.4. Market analysis -- 2.5. Demand and research gap -- 2.6. Conclusion -- References -- Part II: Strategies to modify structure/functionality/quality of foods -- Chapter 3: Electrotechnologies for the development of food-based structured systems -- 3.1. Introduction -- 3.2. Moderate electric fields technology -- 3.2.1. Effects of MEF at the molecular level -- 3.2.2. Effects of EF in nano and microstructures -- 3.2.3. Effects of EF in macrostructures -- 3.3. Novel perspectives in biomolecular structures and functionality -- 3.3.1. Exploring EF technology to tailor biomaterials -- 3.3.2. Health implications -- 3.4. Future perspectives -- 3.5. Conclusions.

Acknowledgments -- References -- Chapter 4: Encapsulation and colloidal systems as a way to deliver functionality in foods -- 4.1. Introduction -- 4.2. Nutraceutical encapsulation as food quality improvement strategy -- 4.3. Designing of colloidal delivery systems for food functionalization -- 4.3.1. Bioactives requirements -- 4.3.1.1. Molecular characteristics -- 4.3.1.2. Physical state and solubility -- 4.3.1.3. Chemical stability -- 4.3.2. Physico-chemical characteristics of food-grade colloidal delivery systems -- 4.3.2.1. Wall material requirements -- Solubility -- Gelling and viscoelasticity -- Emulsifying properties -- Phase transition and polymorphism -- 4.3.2.2. Particles characteristics -- Particle shape and microstructure -- Particle size and particle size distribution -- Particles surface charge -- 4.3.2.3. Loading performance of colloidal particles -- Loading capacity (LC) -- Encapsulation efficiency (EE) -- Retention and release -- Release from core-shell colloidal particles -- Release from homogeneous colloidal particles -- Release from porous colloidal particles -- 4.4. Colloidal delivery systems in food functionalization -- 4.4.1. Lipid based-colloidal delivery systems -- 4.4.1.1. Emulsions and microemulsions -- 4.4.1.2. Solid lipid nanoparticles and nanostructured lipid carriers -- 4.4.1.3. Liposomes -- 4.4.2. Polymeric colloidal delivery systems -- 4.4.2.1. Polymeric micelles -- 4.4.2.2. Polymeric micro/nanoparticles from native polymers -- 4.4.2.3. Polymeric micro/nanoparticles from associated polymers -- 4.5. Conclusion and future perspective -- Acknowledgment -- References -- Further reading -- Chapter 5: How food structure influences the physical, sensorial, and nutritional quality of food products -- 5.1. Introduction -- 5.2. Effect of food processing on food structure: Conventional and emerging technologies in food processing.

5.2.1. Structural modifications in solid foods -- 5.2.2. Structural modifications in particulate foods -- 5.2.3. Structural modifications in food macromolecules -- 5.3. Structure modification and impact on physical properties, sensorial aspects and nutritional quality -- 5.3.1. Structure modification and impact on physical properties -- 5.3.2. Structure modification and impact on sensorial aspects -- 5.3.3. Structure modification and impact on nutritional quality and health aspects -- 5.4. Conclusion and future perspectives -- References -- Chapter 6: Structure design for gastronomy applications -- 6.1. Introduction -- 6.2. Interaction between science and gastronomy: A good match for food product design -- 6.2.1. Mammia (curd) -- 6.2.1.1. Ingredients -- 6.2.1.2. Method -- 6.3. Food colloids in gastronomy -- 6.3.1. Types of food colloids -- 6.3.1.1. Sol -- 6.3.1.2. Gel -- 6.3.1.3. Emulsion -- 6.3.1.4. Foam -- 6.3.1.5. Aerosols -- 6.3.2. Developing and emerging applications of food colloids in gastronomy -- 6.3.2.1. Hydrocolloids and plant-based products -- 6.3.2.2. Oleogels as fat replacements -- 6.3.2.3. Oil bodies (oleosomes) in plant-based products -- 6.3.2.4. Nanoemulsions as delivery systems -- 6.4. Designing new food microstructures by biotechnology processes in the kitchen -- 6.4.1. The role of fermentation: a revolutionary technology that always has been with us -- 6.4.2. A key player in fermentation: enzymes -- 6.4.3. Fermentation in the kitchen: relationship with sciences, and new food design -- 6.4.4. New fermented food for diet and health -- 6.5. Structuring food for health and wellness -- 6.5.1. Introduction -- 6.5.2. Reduction or replacement of fat through emulsions, hydrogels, oleogels and oleofoams -- 6.5.3. Reduction of fat in mayonnaise through different kinds of fat mimetics.

6.5.4. How aerated food can help on the expected satiety -- 6.6. Conclusions -- References -- Part III: Development of healthy products -- Chapter 7: Design of functional foods with targeted health functionality and nutrition by using microencapsulation techno ... -- 7.1. Introduction -- 7.2. Strategies of microencapsulation -- 7.2.1. Spray drying -- 7.2.2. Spray chilling -- 7.2.3. Ionic gelation -- 7.3. Wall materials -- 7.4. Core materials -- 7.4.1. Oil matrices -- 7.4.2. Bioactive compounds -- 7.4.3. Probiotics -- 7.5. Food applications -- 7.5.1. Spray drying -- 7.5.2. Spray chilling -- 7.5.3. Ionic gelation -- 7.6. Final remarks -- References -- Chapter 8: Strategies for the reduction of salt in food products -- 8.1. Introduction -- 8.2. Salt, sodium, and health -- 8.3. The role of sodium in food products -- 8.3.1. Effects on protein functional properties -- 8.3.2. Salt as flavor enhancer: Impact on sensory properties -- 8.3.3. Microbial stability -- 8.4. Sodium reduction strategies for processed foods -- 8.4.1. Use of flavor enhancers -- 8.4.2. Use of other salts to substitute NaCl -- 8.4.3. Crystal size modification -- 8.4.4. Spray-dried salt particles -- 8.4.5. Nonthermal processes for low/reduced sodium food products -- 8.4.6. Heterogeneous distribution of salt -- 8.5. Challenges to reduce sodium in food products -- 8.6. Final considerations -- References -- Chapter 9: Strategies for the reduction of sugar in food products -- 9.1. Introduction -- 9.2. Functional and technological role of sugar in food products -- 9.3. Food reformulation to reduce free sugar intake -- 9.4. Sugar structure modification and encapsulation for enhanced sweet perception -- 9.5. Food grade alternatives to sugar -- 9.5.1. Nutritive sweeteners -- 9.5.2. High intensity sweeteners -- 9.6. Enzymatic and innovative methods to improve sweetening.

9.6.1. Sugar reduction in milk and dairy products -- 9.6.2. Sugar reduction in juices and beverages -- 9.7. Products and market -- 9.8. Conclusions and future outlook -- Acknowledgments -- References -- Chapter 10: New technological strategies for improving the lipid content in food products -- 10.1. Introduction -- 10.2. Modification of the lipid fraction in food products -- 10.2.1. Decreasing fat and cholesterol contents by using ingredients that can serve as fat replacers -- 10.2.2. Improving the lipid profile in food products by using lipids with a healthy fatty acid profile -- 10.2.2.1. Incorporation of encapsulated oils -- 10.2.2.2. Incorporation of emulsified oils -- 10.2.2.3. Incorporation of healthy oils based on new emerging structuring methods -- Enzymatic modification of triacylglycerols -- Gelled or structured emulsions -- Oil bulking agents -- Organogels/oleogels -- 10.3. Decreasing fat digestibility in food products -- 10.4. Future perspectives -- Acknowledgments -- References -- Part IV: Health in vitro and in vivo studies -- Chapter 11: Understanding food structure modifications during digestion and their implications in nutrient release -- 11.1. Introduction -- 11.2. Overview of the digestion process -- 11.3. Digestion of macronutrients -- 11.3.1. Proteins -- 11.3.2. Lipids -- 11.3.3. Starch -- 11.4. Modification of plant-based food structures in the GIT -- 11.4.1. Starchy legumes -- 11.4.2. Cereals -- 11.4.3. Vegetables and fruits -- 11.4.4. Tree nuts -- 11.5. Modification of animal-based food structures in the GIT -- 11.5.1. Meat -- 11.5.2. Milk -- 11.6. Conclusions -- Acknowledgments -- References -- Chapter 12: Assessing nutritional behavior of foods through in vitro and in vivo studies -- 12.1. Introduction -- 12.2. In vitro oro-gastro-intestinal digestion models -- 12.2.1. Static in vitro digestion models.

12.2.1.1. The oral phase.