Infodoc : Sciences, Techniques et Culture

1 Food Formulation and Product Development - Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari
1.1 Introduction
1.2 New Product Development
1.3 Challenges in Food Formulations
1.4 Relevance of the Book and Objectives
1.5 Conclusions
2 Smart Functional Ingredients - Milica Pojic′
2.1 Introduction
2.2 Smart Protein Ingredients
2.2.1 Novel Sources of Proteins of Plant Origin
2.2.2 Aquatic Photosynthetic Organisms as No[...]

1 Food Formulation and Product Development - Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari
1.1 Introduction
1.2 New Product Development
1.3 Challenges in Food Formulations
1.4 Relevance of the Book and Objectives
1.5 Conclusions
2 Smart Functional Ingredients - Milica Pojic′
2.1 Introduction
2.2 Smart Protein Ingredients
2.2.1 Novel Sources of Proteins of Plant Origin
2.2.2 Aquatic Photosynthetic Organisms as Novel Sources of Protein
2.2.3 By‐products of Plant Origin as Renewable Protein Sources
2.2.4 Novel Sources of Protein of Animal Origin: Insects
2.2.5 Novel Sources of Proteins of Microbiological Origin: Single‐cell Protein
2.3 Smart Carbohydrate Ingredients
2.3.1 Alternative Plants as Novel Sources of Polysaccharides
2.3.2 By‐products as a Renewable Polysaccharide Source
2.3.3 Edible Mushrooms as a Source of Polysaccharides
2.4 Conclusion and Future Consideration
3 Healthy Ingredients - Ciara McDonagh
3.1 Introduction
3.2 Need for Healthy Ingredients
3.3 Salt Replacers
3.4 Sugar Replacers
3.5 Phosphate Replacers
3.6 Bioactives
3.7 Peptides
3.8 Conclusions and Future Trends
4 Macromolecules Interactions in Food Formulations - Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania
4.1 Introduction
4.2 Role of Macromolecular Interactions
4.3 Types of Macromolecular Interactions
4.3.1 Protein–Protein Interactions
4.3.2 Protein–Polysaccharide Interactions
4.3.3 Protein–Lipid Interactions
4.3.4 Protein–Water Interactions
4.3.5 Polysaccharide–Lipid Interactions
4.3.6 Polysaccharide–Protein–Lipid Interactions
4.4 Role of Macromolecular Interactions in Various Food Products
4.4.1 Cereal Products
4.4.2 Meat Products
4.4.3 Dairy Products
4.5 Conclusions
5 Effect of Ingredient Interactions on Techno‐Functional Properties - Hanuman Bobade, Savita Sharma, and Baljit Singh
5.1 Introduction
5.2 Effect of Food Formulation on Structural Properties
5.2.1 Effect on Microstructure
5.2.2 Effect on Particle Size Distribution
5.2.3 Effect on Textural Attributes
5.3 Effect of Food Formulation on Functional Properties
5.3.1 Emulsification Behaviour
5.3.2 Water Absorption Behaviour
5.3.3 Solubility
5.3.4 Water Holding Capacity
5.3.5 Viscosity
5.3.6 Gelation
5.3.7 Foaming and Foam Stability
5.4 Effect of Food Formulation on Flavour
5.5 Conclusions
6 3D Printing - Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari
6.1 Introduction
6.2 A Brief History of 3D Food Printing
6.3 Principle and Application
6.4 3D Printed Food Products
6.4.1 Fruits, Vegetables, and Legumes
6.4.2 Cereals and Grains
6.4.3 Meat, Fish, and Seafood Products
6.4.4 Dairy Products and Derivatives
6.4.5 Confectionery and Desserts
6.4.6 Alternative Ingredients and End‐Products
6.5 Scalability and Future Outlook
6.6 Conclusion
7 Encapsulation Technologies Applied to Food Processing - Carlos Álvarez and Daniel Pando
7.1 Introduction
7.2 Encapsulation Techniques
7.2.1 Coacervation
7.2.2 Co‐Crystallization
7.2.3 Spray Drying
7.2.4 Spray Freeze Drying
7.2.5 Emulsions
7.2.6 Liposomes
7.2.7 Niosomes
7.2.8 Inclusion Complexation
7.3 Applications in the Food Industry
7.3.1 Aromatic and Volatile Compounds
7.3.2 Vitamins
7.3.3 Polyphenols
7.3.4 Peptides, Proteins, and Hydrolysates
7.3.5 Enzymes
7.3.6 Lipids
7.4 Factors Affecting Releasing Kinetics
7.5 Conclusions
8 Advances in Extrusion Technologies - Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar
8.1 Introduction
8.2 History and State of the Art
8.2.1 Process/Working
8.3 Application of Extrusion Technology
8.4 Recent Advances in Extrusion Process
8.5 Effect of Processing Conditions on Food Formulation
8.6 Conclusions
9 Thermal Processing Technologies - Tomás Lafarga, Anna Vallverdú Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguiló‐Aguayo
9.1 Introduction
9.2 Conventional Thermal Processing Technologies
9.2.1 Effect of Thermal Treatments on Polyphenols
9.2.2 Effect of Thermal Treatments on Carotenoids
9.2.3 Effect of Thermal Treatments on Vitamins
9.3 Novel Thermal Technologies
9.3.1 Ohmic Heating
9.3.2 Microwave Processing
9.4 Conclusions
Conflict of Interests
10 Non‐thermal Processing Technologies: High Pressure Processing and Others - Maneesha S. Mohan, Ingrid Aguiló‐Aguayo, and Tomás Lafarga
10.1 Introduction
10.2 Non‐thermal Technologies
10.2.1 High Pressure Processing
10.2.2 Pulsed Electric Field
10.2.3 Ultrasound Technologies
10.3 Conclusions and Future Studies
11 Formulation for Food Intolerance - Iuliana Vintilă
11.1 Introduction
11.2 Celiac Disease
11.3 Celiac Disease Food Formulations, Technology, and Quality
11.3.1 Food Formulation: Gluten Replacement and Fortification with Functional Ingredients
11.3.2 Novel Food Technology Application
11.3.3 The Medical Treatments
11.4 Lactose Intolerance
11.5 Lactose‐Free Food Formulations, Technology, and Quality
11.6 Formulations for Other Food Intolerances
11.7 Conclusions
12 Prebiotic and Probiotic Food Formulations - Pradip Behare, Shaik Abdul Hussain, Desirée Román Naranjo, Prateek Sharma, and Olivia McAuliffe
12.1 Introduction
12.2 Need for Probiotics and Prebiotics
12.3 Probiotic Food Formulations
12.3.1 Dairy‐Based Probiotic Foods
12.3.2 Non‐dairy Based Probiotic Products
12.4 Prebiotic Food Formulations
12.5 Functional Properties
12.6 Health Effects
12.6.1 Reduced Risk of Lactose Intolerance
12.6.2 Antimicrobial Properties
12.6.3 Anticarcinogenic Properties
12.6.4 Immunomodulatory Activities
12.6.5 Prevention of Cardiovascular Disease
12.6.6 Urogenital Tract Infection (UTI)
12.6.7 Enhancement of SCFA Production
12.6.8 Antidiabetic Activities
12.7 Conclusion
13 Mathematical Tools for Food Formulation - Camila A. Perussello and Jesus M. Frias
13.1 Introduction
13.2 Food Formulation Experimental Design
13.2.1 Factorial Designs
13.2.2 Mixture Designs
13.3 Consumer‐Based Food Formulation
13.3.1 Preference Mapping
13.3.2 Multinomial Regression
13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations
13.4.1 Quantitative Structure–Activity Relationship (QSAR) Modelling
13.4.2 Population‐Based Non‐Linear Mixed Effect Modelling
13.5 Conclusion
14 Regulatory and Legislative Framework for Novel Foods - Jessica Vapnek, Kai Purnhagen, and Ben Hillel
14.1 Introduction
14.2 What Is a Novel Food?
14.3 Overview of Regulatory Frameworks for Novel Foods
14.3.1 Why Regulate Novel Foods?
14.3.2 How Are Novel Foods Regulated?
14.3.3 How Novel Foods Came to be Regulated Internationally
14.3.4 How Novel Foods are Regulated in the European Union
14.3.5 How Novel Foods are Regulated in the United States
14.3.6 How Novel Foods are Regulated in Other Jurisdictions
14.4 Specific Regulatory Issues
14.4.1 Regulatory Issues Connected to Food Formulation
14.4.2 Regulatory Issues Connected to Food Formulation for Special Populations
14.4.3 Regulatory Issues Connected to Genetically Modified Food
14.4.4 Regulatory Issues Connected to Food Containing Nanomaterials
14.4.5 Regulatory Issues Connected to 3D Printed Food Products
14.4.6 Regulatory Issues Connected to Food Made from Insects
14.5 Other Legal Issues
14.5.1 Intellectual Property Law
14.5.2 Tort Law
14.5.3 Marketing Law
14.5.4 Criminal Law
14.6 Conclusion