Food Structure Engineering for Nutrition, Health and Wellness

Salt reduction strategies and enhanced saltiness perception mechanisms for prepared dishes: A review

“…Usually, adding more salt to improve the taste of food during processing and preservation, which can lead to sodium intake exceeding the daily recommended intake, thereby affecting human health. With the improvement of quality of life, a healthy and balanced diet attracts consumers' attention, especially in improving the nutritional ingredients in foods, among which salt is one of the main ingredients in all foods (Bassett et al., 2014; Kaufmann & Palzer, 2011; Nwanguma & Okorie, 2013). Excessive intake of NaCl is a major global health issue, which can raise blood pressure, increase the risk of heart attacks, cardiovascular disease (CVD), strokes, and end‐organ damage (Belz et al., 2012; Riis, Bjoernsbo, Toft, Trolle, Hyldig, Hartley, et al., 2021; D. Shen, Song, Zou, Raze, Li, Li, et al., 2022).…”

Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health

“…For current food industries, multiple processing techniques, process optimization strategies, and the exploitation of new food sources have been largely developed. Resultantly, the presence of new-type physicochemical interaction behavior and phenomenon among minor/major components and composition-structure-property relation modifications exerted by emerging processing methods or patterns or in new combination patterns require more elaborate characterization, analysis, and summarization over the response of quality, nutritional and health properties of final products, in order to achieve the tailored production of nutritional and health foods ( 7 , 8 ). Particularly, healthier food can be obtained via suitable food re-formulation and microstructure designing ( 9 ), relying on the accumulation of knowledge about the correlation between food structure, the gastrointestinal fate of nutrients and satiety response.…”