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Improving food sensory and nutritional quality through nanostructure engineering

Q. ZHONG and B. SHAH,     University of Tennessee, USA

Abstract:

Nanostructures are naturally present in many foods and the human digestion system. This chapter discusses development and potential of engineering nanostructures to improve sensory and nutritional quality for foods and beverages. Sensory quality is discussed for rheology, turbidity and color, solubility, dispersibility, stability of dispersions and flavor profiles. When used to deliver bioactive food components such as micronutrients and nutraceuticals, engineered nanostructures enable their homogeneous distribution in complex food matrices, improve their physical and chemical stability during ...

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