Food preservation by nanostructures-water interactions control

E. Flores-Andrade; E. Azuara-Nieto; C. I. Beristain-Guevara; A. Monroy-Villagrana; D. I. Téllez-Medina; L. A. Pascual-Pineda; L. Alamilla-Beltrán; G. F. Gutiérrez-López

doi:10.1007/978-1-4939-2578-0_2

Food preservation by nanostructures-water interactions control

E. Flores-Andrade, E. Azuara-Nieto, C. I. Beristain-Guevara, A. Monroy-Villagrana, D. I. Téllez-Medina, L. A. Pascual-Pineda, L. Alamilla-Beltrán, G. F. Gutiérrez-López

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

Understanding structure–function properties in food systems has led to possibilities of food preservation by managing product structural features so that water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano cavities, fissures, and pores into which water and other substances will strongly (and tightly) bound. Important thermodynamic characteristics of the system control this reduction in mobility and entropy control of food matrix-liquid is aimed to achieve the task. Also, principles and practical applications of such processes are discussed as well as structural features-appraisal methodologies.

Original language	English
Title of host publication	Food Engineering Series
Publisher	Springer
Pages	15-25
Number of pages	11
DOIs	https://doi.org/10.1007/978-1-4939-2578-0_2
State	Published - 2015

Publication series

Name	Food Engineering Series
ISSN (Print)	1571-0297

Keywords

Maximum stability
Nanometric spaces
Nanostructuration and foods

Access to Document

10.1007/978-1-4939-2578-0_2

Cite this

Flores-Andrade, E., Azuara-Nieto, E., Beristain-Guevara, C. I., Monroy-Villagrana, A., Téllez-Medina, D. I., Pascual-Pineda, L. A., Alamilla-Beltrán, L., & Gutiérrez-López, G. F. (2015). Food preservation by nanostructures-water interactions control. In Food Engineering Series (pp. 15-25). (Food Engineering Series). Springer. https://doi.org/10.1007/978-1-4939-2578-0_2

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AU - Flores-Andrade, E.

AU - Azuara-Nieto, E.

AU - Beristain-Guevara, C. I.

AU - Monroy-Villagrana, A.

AU - Téllez-Medina, D. I.

AU - Pascual-Pineda, L. A.

AU - Alamilla-Beltrán, L.

AU - Gutiérrez-López, G. F.

PY - 2015

Y1 - 2015

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AB - Understanding structure–function properties in food systems has led to possibilities of food preservation by managing product structural features so that water and nutriments are subjected to various levels of physical immobilization, thus reducing reactivity and allowing a better control of product stability. In this chapter it is noted that to achieve this, it is necessary to induce in the solid matrix of the product the formation of micro–nano cavities, fissures, and pores into which water and other substances will strongly (and tightly) bound. Important thermodynamic characteristics of the system control this reduction in mobility and entropy control of food matrix-liquid is aimed to achieve the task. Also, principles and practical applications of such processes are discussed as well as structural features-appraisal methodologies.

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KW - Nanometric spaces

KW - Nanostructuration and foods

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T3 - Food Engineering Series

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ER -

Food preservation by nanostructures-water interactions control

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Keywords

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