Publicação
Introduction
| Resumo: | The food industry is constantly challenged to meet consumer demands for new food products that are safe, convenient, affordable, pleasurable and healthy. An understanding of fundamental structure and function relationships of food components is a key to the design of new foods: ingredient formulation and production processes have a major role in commercial food development but their impact on food structure is poorly characterized and their relationship with consumers perceptions is often ignored or underestimated. |
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| Autores principais: | González-Martínez, Chelo |
| Outros Autores: | Silva, Cristina L. M.; Vicente, A. A. |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | capítulo de livro |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | The food industry is constantly challenged to meet consumer demands for new food products that are safe, convenient, affordable, pleasurable and healthy. An understanding of fundamental structure and function relationships of food components is a key to the design of new foods: ingredient formulation and production processes have a major role in commercial food development but their impact on food structure is poorly characterized and their relationship with consumers perceptions is often ignored or underestimated. |
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