Food biotechnology

Abstract

We investigate recent advances in the Chemical Engineering aspects of food structuring agents and macronutrients: carbohydrates, proteins and lipids, and also the fate of food upon ingestion. Prebiotic effects on host-microbe interactions enable improved immune response and pathogen control. Formulation Engineering is an emerging area in the field of Chemical Engineering and requires detailed knowledge of the materials used, and the processes by which they are transformed / functionalised into products. Understanding 'comb-like' polymers and their interactions provide new structuring opportunities. Sustainable sourcing of alternative protein sources, natural lipid organelles and structuring of liquid oils are framed in a waste valorisation approach, utilising biotechnological approaches for new functionalities. Controlling natural and fabricated microstructures enable controlled digestion profiles. Author Comments:Apologies -I have now annotated the selected priority references. I have also attached a CORRECTED FINAL version of the manuscript

A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis

“…From the stomach to the duodenum, the bolus encounters α-amylase the pancreatic secretion, which contains sodium hydrogen carbonate and αamylase. Sodium hydrogen carbonate neutralizes the acidic fluid from the stomach to a pH of about 8 [69]. The continues the catalysis of starch into disaccharides and oligosaccharides.…”