Improving food sensory and nutritional quality through nanostructure engineering
作者： Q. Zhong , B. Shah
DOI: 10.1533/9780857095657.2.177
关键词: Flavor 、 Food components 、 Materials science 、 Sensory system 、 Nutraceutical 、 Delivery system 、 Nanotechnology 、 Nutritional quality
摘要: Abstract: Nanostructures are naturally present in many foods and the human digestion system. This chapter discusses development potential of engineering nanostructures to improve sensory nutritional quality for beverages. Sensory is discussed rheology, turbidity color, solubility, dispersibility, stability dispersions flavor profiles. When used deliver bioactive food components such as micronutrients nutraceuticals, engineered enable their homogeneous distribution complex matrices, physical chemical during processing storage, them adsorption sites, enhance bioavailability. Regulations these novel ingredients also briefly discussed.
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