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Food Matrix Engineering: The Use of the Water-Structure-Functionality Ensemble in Dried Food Product Development 全文
2003
Fito, P. | Chiralt, A.
The structured food systems (i.e. cellular tissues) are dissipative structures whose functionality mainly concerns their properties (physico-chemical properties, chemical and biochemical reactions), external interactions with surroundings (interactions with micro-organisms, heat and mass transport pathway) and especially, their interactions with consumers (nutritional value, quality, taste and flavour, texture, appearance: size, shape, colour). Dehydration or rehydration processes concern heat and mass transport phenomena (water, solutes) coupled with micro and macrostructure changes both producing important effects on food functionality. Control of these changes is the major concern in food product development. This control must be applied not only to the changes in physico-chemical properties but also to those related with consumers' issues. Food matrixengineering is a branch of food engineering which aims to apply the knowledge of the food matrixcomposition, structure and properties to promote and control adequate changes which can improve some sensorial and/or functional properties in the food. These changes, which are caused by some basic operations, are related to the phenomena of heat and mass transfer, vaporization-condensation, internal gas or liquid release, structure deformation-relaxation and phase transitions in matrixcomponents, and are usually coupled throughout the operation's progress. The final product may be a new product with improved composition and sensorial properties and/or more stability. All these concepts are discussed in this paper using several examples related to the application of combined food dehydration techniques.
显示更多 [+] 显示较少 [-]International Water Conference: dialogue on water, food and environment, Hanoi, Vietnam, 13-16 October 2002
2003
Wolter, H.
Water productivity and food security: current situation and future options 全文
2003 | 2012
Cai, Ximing; Rosegrant, Mark W. | http://orcid.org/0000-0001-6371-6127 Rosegrant, Mark;
Non-PR | IFPRI4 | EPTD
显示更多 [+] 显示较少 [-]Will the world run dry? global water and food security 全文
2003 | 2012
Rosegrant, Mark W.; Cai, Ximing; Cline, Sarah A. | http://orcid.org/0000-0001-6371-6127 Rosegrant, Mark;
PR | ISI; IFPRI3; Environment and Natural Resource Management | EPTD
显示更多 [+] 显示较少 [-]The use of electrolyzed acid water in food processing environment
2003
Izumi, H. (Kinki Univ., Higashiosaka, Osaka (Japan))
Integrated land and water management for food and environment security
2003
Penning de Vries, F.W.T. | International Water Management Inst., Colombo (Sri Lanka) eng | Acquay, H. | Molden, D. | Scherr, S.J. | Valentin, C. | Cofie, O.
Summary (En) | Gift
显示更多 [+] 显示较少 [-]Integrated land and water management for food and environmental security 全文
2003
Penning de Vries, Frits W. T. | Acquay, H. | Molden, David | Scherr, S. J. | Valentin, Christian | Cofie, Olufunke
Integrated land and water management for food and environmental security
2003
Penning de Vries, Frits W.T. | Acquay, H. | David, S. | Scherr, Sara J. | Valentin, Christian | Cofie, Olufunke O.
Ministerial Meeting on "Water for Food and Agriculture". Issue paper
2003
Will the world run dry? global water and food security 全文
2003
Rosegrant, Mark W. | Cai, Ximing | Cline, Sarah A.
