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https://hdl.handle.net/1822/77025| Título: | Introduction |
| Autor(es): | González-Martínez, Chelo Silva, Cristina L. M. Vicente, A. A. |
| Data: | 2022 |
| Editora: | Springer International Publishing |
| Revista: | Food engineering series |
| Citação: | González-Martínez, Chelo; Silva, Cristina L. M.; Vicente, António A., Introduction. In António Vicente, Cristina Silva, Chelo Gonzalez, Delivering Functionality in Foods: From Structure Design to Product Engineering, Springer International Publishing, 2022. ISBN: 978-3-030-83570-5, 1-2 |
| Resumo(s): | 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. |
| Tipo: | Capítulo de livro |
| URI: | https://hdl.handle.net/1822/77025 |
| ISBN: | 978-3-030-83570-5 |
| DOI: | 10.1007/978-3-030-83570-5_1 |
| ISSN: | 1571-0297 |
| Versão da editora: | https://link.springer.com/book/10.1007/978-3-030-83570-5 |
| Acesso: | Acesso restrito UMinho |
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Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| document_55145_1.pdf Acesso restrito! | 125,39 kB | Adobe PDF | Ver/Abrir |
