Food Structure and Functionality - Softcover

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Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

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Food Structure and Functionality serves as a reference to further understand the latest research related to food structuring and de-structuring with an emphasis on structuring to achieve improved texture, taste perception, health, and shelf-stability.

The book addresses topics from food structure, nanotechnology, and functionality, with emphasis on the novel experimental and modelling approaches used to link structure and functionality in food. The book also covers food structure design across the lifespan, as well as food structure design for healthcare and medical applications. Dairy matrices for oral and gut functionality and deconstructing dairy matrices for release of nutrient and flavor components are also discussed.

This book will benefit food scientists, technologists, engineers and physical chemists working in the whole food science field; new product developers; researchers, academics and professionals working in the food industry, including nutritionists, dieticians, physicians; biochemists and biophysicists.