Structural design of natural plant-based foods to promote nutritional quality

Van Buggenhout, Sandy, Ahrne, Lilia, Alminger, Marie, Andrys, Anna, Benjamin, Mia, Bialek, Lucy, Cleaver, Graham, Colle, Ines, Langton, Maud, Larque, Elvira, Lemmens, Lien, Lofgren, Anders, Lopez-Sanchez, Patricia, Perez-Llamas, Fransisca, Martinez-Tomas, Rebeca, Robertson, Jim, Schalow, Sebastian, Svelander, Cecilia, Wellner, Nikolaus, Hendrickx, Marc and Waldron, Keith (2012) Structural design of natural plant-based foods to promote nutritional quality. Trends in Food Science and Technology, 24 1: 47-59. doi:10.1016/j.tifs.2011.10.005

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Author Van Buggenhout, Sandy
Ahrne, Lilia
Alminger, Marie
Andrys, Anna
Benjamin, Mia
Bialek, Lucy
Cleaver, Graham
Colle, Ines
Langton, Maud
Larque, Elvira
Lemmens, Lien
Lofgren, Anders
Lopez-Sanchez, Patricia
Perez-Llamas, Fransisca
Martinez-Tomas, Rebeca
Robertson, Jim
Schalow, Sebastian
Svelander, Cecilia
Wellner, Nikolaus
Hendrickx, Marc
Waldron, Keith
Title Structural design of natural plant-based foods to promote nutritional quality
Journal name Trends in Food Science and Technology   Check publisher's open access policy
ISSN 0924-2244
Publication date 2012-03-01
Year available 2011
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.tifs.2011.10.005
Open Access Status Not yet assessed
Volume 24
Issue 1
Start page 47
End page 59
Total pages 13
Place of publication Oxford, United Kingdom
Publisher Pergamon
Language eng
Abstract During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 19 October 2011.

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Centre for Nutrition and Food Sciences Publications
Official 2013 Collection
 
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Citation counts: TR Web of Science Citation Count  Cited 7 times in Thomson Reuters Web of Science Article | Citations
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Created: Thu, 15 Mar 2012, 01:06:19 EST by Liz Eden on behalf of Centre for Nutrition and Food Sciences