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Gastronomy: An extended platform for customized nutrition

•Structuring food provides newer gastronomic experience.•Structural design of foods can tailor individual needs for healthier alternatives and diets.•Gastronomic experience with study on food structure and its impact on digestion kinetics and nutrition.•Bridging of food structure and nutrition can p...

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Bibliographic Details
Published in:Future foods : a dedicated journal for sustainability in food science 2022-06, Vol.5, p.100147, Article 100147
Main Authors: Subhasri, D., Dutta, Sayantani, Leena, M. Maria, Moses, J.A., Anandharamakrishnan, C.
Format: Article
Language:English
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Summary:•Structuring food provides newer gastronomic experience.•Structural design of foods can tailor individual needs for healthier alternatives and diets.•Gastronomic experience with study on food structure and its impact on digestion kinetics and nutrition.•Bridging of food structure and nutrition can pave way for good health and wellbeing. Gastronomy is a unique field of science that helps us to better understand indigenous varieties of food and cuisines. With the advancement in the field of science, diverged concepts evolved from gastronomy, and food is also viewed from the perspective of personalized nutrition with a soft matter approach. Breaking through the science behind every food product, food scientists and gastronomy chefs engaged themselves with various kinds of ingredients and equipment, not only from the kitchen but also from the laboratory. Several structuring techniques such as gelation, spherification, micronization, 3D food printing, encapsulation, micronization, texturization, and sous vide have been discoursed in this review, providing a detailed discussion on the possibilities of these structuring methods for customized nutrition. Thus, an understanding of the gastronomic experience linked with various structured products, and the need for research to meet better-tailored nutrition is on the rise. [Display omitted]
ISSN:2666-8335
2666-8335
DOI:10.1016/j.fufo.2022.100147