Food Structure and Functionality

food property characterizes the structure, quality, nutritional value, and/or acceptability of a food product. A food functional property is determined by physical, chemical, and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles. Different foods have different working properties when treated in certain ways or combined with other foods.

  • Food Proteins Structure, Hydration and Functionality in Foods
  • Disulfide Bond Breaking and Formation in Foods
  • Structure-Functionality in Foods
  • Cross-Linking in Foods
  • Functionality in Complex Food Systems
  • Opportunities and Challenges
  • Ergometric Studies of Proteins
  • Carbohydrates Structure and Interactions with Water and Proteins
  • Polysaccharide Structure and Function
  • Nutritional Biochemistry & Physiology
  • Nutraceutical Science
  • Functional Foods

Related Conference of Food Structure and Functionality

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21st International Conference on Food & Nutrition

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Food Structure and Functionality Conference Speakers

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