Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale,Wageningen 18–21 October 2009 |
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Authors: | Erik van der Linden Job Ubbink Guus Duchateau |
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Institution: | 1.Food Physics Group,Wageningen University,Wageningen,The Netherlands;2.Food Concept and Physical Design,Flüh,Switzerland;3.Unilever Research Vlaardingen,Vlaardingen,The Netherlands |
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Abstract: | The Wageningen Delivery of Functionality symposium covered all aspects involved with food structural design to arrive at high-quality
foods which meet demanding customer expectations and regulatory requirements. The symposium integrated aspects from the structural
organization of foods at molecular and supramolecular scales to dedicated techniques required to describe and visualize such
structures, the gastro-intestinal events and how to model these in a laboratory setting, and finally the impact those food
structures and ingredients have on the consumer’s physiology and on the human perception. As an interdisciplinary platform,
bringing together more than 160 researchers from academia and industry, the symposium meanwhile fulfills an important role
in the food science community. |
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