Food Structure and Food Quality


Food structures are intricate and diverse, ranging from the sophisticated self-assembled structures found in plant and animal tissue to the prefabricated structures produced in processed foods. Food composition evolves throughout time. The majority of people will be familiar with the softening of strawberries or tomatoes during ripening or the loss of crunchiness in pears and apples during storage, both of which are caused by the structures of those foods gradually breaking down. Due to the rising desire for healthier and more nutrient-dense food products, governments, experts, and consumers have recently given food quality a great deal of attention. Traditional methods for determining food quality are damaging, time-consuming, and have very limited analytical performance, which highlights the urgent need for the creation of new analytical methods.



 


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