Food structure revisited

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dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2025-01-20T16:10:59Z
dc.date.available2025-01-20T16:10:59Z
dc.date.issued2024
dc.description.abstractBackground: We eat tasty and nutritious foods produced by nature and transformed through processing including cooking. Their unique microstructures started to be unveiled by food scientists in the mid-twentieth century and their relationship with sensory properties, nutritional and health benefits is of recent occurrence. Scope and approach: This article describes how the study of food structure evolved from plain curiosity (microscopy) to become a major field of research in food science, nutrition and health. Up-to-date articles and books on food microstructure are reviewed. Key findings and conclusions: Food structure research has evolved into the concept of the food matrix that studies the functional behavior of chemical components confined in discrete domains. Today, knowledge of food structures and food matrices is key to understanding the effects of foods on nutrition and health, the efficacy of digestion and bioavailability of nutrients, the impact of a healthy microbiome, the design of novel foods for personalized needs, and the development of sustainable plant-based products. Future developments in food structuring and design will require moving from a multidisciplinary effort (food science and nutrition) to a transdisciplinary approach that effectively integrates advances in related disciplines spanning environmental sciences to health sciences.
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.tifs.2024.104459
dc.identifier.eissn1879-3053
dc.identifier.issn0924-2244
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2024.104459
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/90242
dc.identifier.wosidWOS:001289902700001
dc.language.isoen
dc.revistaTrends in food science & technology
dc.rightsacceso restringido
dc.subjectFood microstructure
dc.subjectFood matrix
dc.subjectNutrition
dc.subjectHealth
dc.subjectMicrobiota
dc.subjectFood design
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleFood structure revisited
dc.typeartículo
dc.volumen147
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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