Food structure as a foundation for food texture

Pedro Bouchon; Ingrid Contardo; María Teresa Molina

doi:10.1007/978-3-031-41900-3_2

Food structure as a foundation for food texture

Pedro Bouchon^*, Ingrid Contardo, María Teresa Molina

^*Autor correspondiente de este trabajo

Producción científica: Capítulo del libro/informe/acta de congreso › Capítulo › revisión exhaustiva

Resumen

The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.

Idioma original	Inglés
Título de la publicación alojada	Food Texturology
Subtítulo de la publicación alojada	Measurement and Perception of Food Textural Properties
Editorial	Springer International Publishing
Páginas	17-42
Número de páginas	26
ISBN (versión digital)	9783031419003
ISBN (versión impresa)	9783031418990
DOI	https://doi.org/10.1007/978-3-031-41900-3_2
Estado	Publicada - 20 dic. 2023

Nota bibliográfica

Publisher Copyright:
© The Author(s), under exclusive license to Springer Nature Switzerland AG 2024. All rights reserved.

Acceder al documento

10.1007/978-3-031-41900-3_2

Otros archivos y enlaces

Enlace a la publicación en Scopus

Citar esto

@inbook{1811016b829c4cc78b01eaa3ae5899c7,

title = "Food structure as a foundation for food texture",

abstract = "The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.",

author = "Pedro Bouchon and Ingrid Contardo and Molina, {Mar{\'i}a Teresa}",

year = "2023",

month = dec,

day = "20",

doi = "10.1007/978-3-031-41900-3_2",

language = "English",

isbn = "9783031418990",

pages = "17--42",

booktitle = "Food Texturology",

publisher = "Springer International Publishing",

}

TY - CHAP

T1 - Food structure as a foundation for food texture

AU - Bouchon, Pedro

AU - Contardo, Ingrid

AU - Molina, María Teresa

PY - 2023/12/20

Y1 - 2023/12/20

N2 - The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.

AB - The texture of our food has its origin in the structure of each food at various levels of size, down to the chemical building blocks (e.g. starch) which make it up. In this chapter, we explore the techniques used to examine the structure, such as various forms of microscopy. We also consider how foods can be designed to achieve a particular function or need such as sugar replacement or fat substitution.

UR - http://www.scopus.com/inward/record.url?scp=85194997412&partnerID=8YFLogxK

U2 - 10.1007/978-3-031-41900-3_2

DO - 10.1007/978-3-031-41900-3_2

M3 - Chapter

AN - SCOPUS:85194997412

SN - 9783031418990

SP - 17

EP - 42

BT - Food Texturology

PB - Springer International Publishing

ER -

Food structure as a foundation for food texture

Resumen

Nota bibliográfica

Acceder al documento

Otros archivos y enlaces

Huella

Citar esto