The worldwide prevalence of obesity and other diet-related diseases has increased the demand for healthy food products. To address this problem, the reduction of the caloric content, mainly by decreasing fats and/or sugars, is challenging mainly for the essential effects of these compounds on the structural and sensory attributes.
Continue reading “Modifying taste perception and mastication behaviour with innovative 3D food architectures”Modifying taste perception and mastication behaviour with innovative 3D food architectures
