TY - CHAP
T1 - Introduction
AU - González-Martínez, Chelo
AU - Silva, Cristina L. M.
AU - Vicente, António A.
N1 - Publisher Copyright:
© 2022, Springer Nature Switzerland AG.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85122429287&partnerID=8YFLogxK
U2 - 10.1007/978-3-030-83570-5_1
DO - 10.1007/978-3-030-83570-5_1
M3 - Chapter
AN - SCOPUS:85122429287
SN - 9783030835699
SN - 9783030835729
T3 - Food Engineering Series
SP - 1
EP - 2
BT - Delivering functionality in foods
A2 - Vicente, António
A2 - Silva, Cristina
A2 - Gonzalez, Chelo
PB - Springer
CY - Cham
ER -