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Food Microstructures for Health, Well-being, and Pleasure

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Food Engineering Interfaces

Part of the book series: Food Engineering Series ((FSES))

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Abstract

The requirements imposed by higher incomes, increased urbanization, environmental sustainability, and the knowledge of the relationship among diets, health, and well-being will likely change some processed foods in the future. Our expanding knowledge of food materials science and the ability to intervene at lower scales during processing will allow the tailoring of microstructures of high-quality foods demanded for nutrition, health, and variation in personal tastes.

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Acknowledgments

Research has been partly funded by the Fondecyt project 1095199 and the Marcel Loncin Award of IFT.

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Authors and Affiliations

  1. Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile

    José Miguel Aguilera

Authors
  1. José Miguel Aguilera
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Correspondence to José Miguel Aguilera .

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Editors and Affiliations

  1. Dept. de Ingeniería Química y Bioproceso, Pontificia Universidad Católica de Chile, Vicuna Mackenna 4860, Santiago, Chile

    José Miguel Aguilera

  2. Depto. Procesos Químicos,, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Av. España 1680, Vaparaiso, Chile

    Ricardo Simpson

  3. Dept. de Ingeneria Quimica y Alimentos, Universidad de las Americas-Puebla, Santa Catarina Matir 72820, Cholula, Puebla, Mexico

    Jorge Welti-Chanes

  4. Pullman, 99164, USA

    Daniela Bermudez-Aguirre

  5. , Department of Biological Systems Enginee, Washington State University, Pullman, 99164-6120, Washington, USA

    Gustavo Barbosa-Canovas

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Aguilera, J.M. (2010). Food Microstructures for Health, Well-being, and Pleasure. In: Aguilera, J., Simpson, R., Welti-Chanes, J., Bermudez-Aguirre, D., Barbosa-Canovas, G. (eds) Food Engineering Interfaces. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7475-4_23

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