320 Pages 34 Color & 7 B/W Illustrations
    by CRC Press

    This book is an important reference book that discusses the recent research trends on structure development in various foods. The book covers different tools and food engineering techniques like 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, 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.

    Key features:

    - Introduces the principles behind many of the new technologies that food scientists are developing to create the next generation of foods.

    -Focuses on food structure and de-structuring techniques.

    -Presents imaging techniques in food structure analysis, alongside emulsification and specification.

    -Discusses the applications of key ingredients like starch, protein, and polysaccharides in structuring food system

    - Emphasizes sustainability in the context of clean meat technology 

    The work addresses critical food-related issues to be addressed and 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 that are being applied by food scientist for an improved food system. The book is an important source for all stakeholders involved in the debate about the future of our foods- in the spheres of academic, industrial, and government policies.

    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


    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.