List of Contributors xi
Preface xv
1 Food Formulation and Product Development 1
Shivani Pathania, Cheenam Bhatia, and Brijesh K. Tiwari
1.1 Introduction 1
1.2 New Product Development 2
1.3 Challenges in Food Formulations 2
1.4 Relevance of the Book and Objectives 3
1.5 Conclusions 4
2 Smart Functional Ingredients 5
Milica Pojic
2.1 Introduction 5
2.2 Smart Protein Ingredients 6
2.3 Smart Carbohydrate Ingredients 15
2.4 Conclusion and Future Considerations 19
3 Healthy Ingredients 27
Ciara McDonagh
3.1 Introduction 27
3.2 Need for Healthy Ingredients 28
3.3 Salt Replacers 29
3.4 Sugar Replacers 32
3.5 Phosphate Replacers 39
3.6 Bioactives 41
3.7 Peptides 43
3.8 Conclusions and Future Trends 44
4 Macromolecules Interactions in Food Formulations 49
Puneet Parmar, Rajpreet Kaur Goraya, and Shivani Pathania
4.1 Introduction 49
4.2 Role of Macromolecular Interactions 50
4.3 Types of Macromolecular Interactions 51
4.4 Role of Macromolecular Interactions in Various Food Products 61
4.5 Conclusions 65
5 Effect of Ingredient Interactions on Techno-Functional Properties 71
Hanuman Bobade, Savita Sharma, and Baljit Singh
5.1 Introduction 71
5.2 Effect of Food Formulation on Structural Properties 72
5.3 Effect of Food Formulation on Functional Properties 78
5.4 Effect of Food Formulation on Flavour 90
5.5 Conclusions 91
6 3D Printing 101
Arianna Dick, Sangeeta Prakash, and Bhesh Bhandari
6.1 Introduction 101
6.2 A Brief History of 3D Food Printing 101
6.3 Principle and Application 102
6.4 3D Printed Food Products 102
6.5 Scalability and Future Outlook 115
6.6 Conclusion 116
7 E ncapsulation Technologies Applied to Food Processing 121
Carlos Alvarez and Daniel Pando
7.1 Introduction 121
7.2 Encapsulation Techniques 123
7.3 Applications in the Food Industry 133
7.4 Factors Affecting Releasing Kinetics 138
7.5 Conclusions 139
8 Advances in Extrusion Technologies 147
Manzoor Ahmad Shah, Shabir Ahmad Mir, and B.N. Dar
8.1 Introduction 147
8.2 History and State of the Art 151
8.3 Application of Extrusion Technology 152
8.4 Recent Advances in Extrusion Process 153
8.5 Effect of Processing Conditions on Food Formulation 157
8.6 Conclusions 160
9 T hermal Processing Technologies 165
Tomas Lafarga, Anna Vallverdu Queralt, Gloria Bobo, Maribel Abadias, and Ingrid Aguilo-Aguayo
9.1 Introduction 165
9.2 Conventional Thermal Processing Technologies 166
9.3 Novel Thermal Technologies 170
9.4 Conclusions 173
10 N on-thermal Processing Technologies: High Pressure Processing and Others 183
Maneesha S. Mohan, Ingrid Aguilo-Aguayo, and Tomas Lafarga
10.1 Introduction 183
10.2 Non-thermal Technologies 183
10.3 Conclusions and Future Studies 198
11 Formulation for Food Intolerance 211
Iuliana Vintila
11.1 Introduction 212
11.2 Celiac Disease 213
11.3 Celiac Disease Food Formulations, Technology, and Quality 214
11.4 Lactose Intolerance 225
11.5 Lactose-Free Food Formulations, Technology, and Quality 227
11.6 Formulations for Other Food Intolerances 229
11.7 Conclusions 231
12 Prebiotic and Probiotic Food Formulations 237
Pradip Behare, Shaik Abdul Hussain, Desiree Roman Naranjo, Prateek Sharma, and Olivia McAuliffe
12.1 Introduction 237
12.2 Need for Probiotics and Prebiotics 238
12.3 Probiotic Food Formulations 239
12.4 Prebiotic Food Formulations 246
12.5 Functional Properties 247
12.6 Health Effects 249
12.7 Conclusion 257
13 Mathematical Tools for Food Formulation 265
Camila A. Perussello and Jesus M. Frias
13.1 Introduction 265
13.2 Food Formulation Experimental Design 267
13.3 Consumer-Based Food Formulation 273
13.4 Nutrikinetics and Nutridynamic Characteristics of Food Formulations 277
13.5 Conclusion 279
14 Regulatory and Legislative Framework for Novel Foods 285
Jessica Vapnek, Kai Purnhagen, and Ben Hillel
Summary 285
14.1 Introduction 285
14.2 What Is a Novel Food? 286
14.3 Overview of Regulatory Frameworks for Novel Foods 287
14.4 Specific Regulatory Issues 295
14.5 Other Legal Issues 299
14.6 Conclusion 302
Notes 302
Index 309
