Currently, by-products from the lentil processing industry, mainly composed of hulls, germ, and fragmented cotyledons, are wasted or partially used in the feed industry. This study aimed to develop wafer sheets using 100% green lentil flour (LF) and 100% green lentil waste flour (LW). Both flours were first characterised in terms of chemical composition, physical, thermal, and functional properties. Two wafer formulations (% w/w) were developed using: LF or LW (26.6%; 23.9%), water (39%; 45%), sugar (12.6%; 12.3%), eggs (11.7%; 10.5%), oil (9.2%; 8.8%), salt (0.2%), vanilla flavour (0.4%). The wafer sheets (LFW and LWW) were analysed for chemical-physical, nutritional (including estimated glycemic index, anti-nutritional factors), and mechanical properties. LF and LW showed excellent nutritional profiles, particularly low glycaemic indices (45.9 and 43.7), high protein content (28.02% and 24.72%), and high fibre content (22.36% and 34.55%), respectively. LW exhibited significantly higher WHC and OHC values (p ≤ 0.05), whereas LF showed a significantly greater enthalpy change (ΔH) during starch gelatinisation. Moisture content and pH of the wafer sheet were influenced by flour type, while the water activity was similar and low (0.31-0.34). Nutritionally, LW Wafer had significantly lower total starch content than LFW. The hardness values were lower in LW wafer sheets due to the higher fibre and moisture contents. All samples contained protease inhibitors, proteinaceous in nature, very low haemagglutination activity, and reduced phytic acid levels in baked products compared to flours. Overall, the findings highlight the promising potential of these lentil-derived flours for use in the bakery sector.

The increasing demand for sustainable protein sources and the urgent need to reduce food waste have driven interest in valorising legume side streams. This study aimed to develop a high-protein concentrate from green lentil waste flour (LWF) using ultrafiltration (UF). Proteins were recovered via alkaline extraction, centrifugation, followed by UF, whose performance was assessed in cross-flow mode using a 100 kDa molecular weight cutoff. The resulting protein-rich retentate, at a Volume Concentration Ratio (VCR) of 6.00, was evaluated for its composition, physicochemical characteristics, protein profile, and functional properties as a gelling ingredient. A retentate containing-16 % protein (-80 % of total solids), enriched in globulins and albumins, as confirmed by SDS-PAGE and FTIR, was produced by UF. Colour and zeta-potential analyses confirmed the concentration and retention of proteins and colloidal stability. The retentate exhibited viscoelastic gel-like properties with a gelling point at 72.5 degrees C, a mild overshoot in G '' beyond the linear viscoelastic region, high water-holding capacity (96.5 %), and a hardness of-145 g, indicating potential for use as a structuring agent. These findings demonstrate the technical feasibility of ultrafiltration in recovering functional proteins from lentil side streams, thereby contributing to circular economy goals and plant-based food innovation.

Given its excellent and balanced nutritional composition, particularly as a high source of proteins, lentil (Lens culinaris Medik.) flour is now being increasingly blended with wheat flour to produce different types of bakery products, such as bread. This study explored the potential use of germinated lentil flour blended with wheat flour (WF) for bread-making, using farinographic analysis. WF was partially replaced with 0 %, 20 %, and 30 % of non-germinated lentil flour (LF) and germinated LF for 24 hours (LF24) and 48 hours (LF48). Microstructure and particle size, examined through SEM and sieve analysis, revealed more significant particle agglomeration in lentil flour samples than WF, with WF and LF showing monomodal and similar size distributions, while LF24 and LF48 displayed bimodal patterns. Farinographic analysis indicated increased germination time and LF concentration decreased water absorption capacity. Dough development time increased, whereas stability time and elasticity varied significantly depending on LF type and substitution rate. Overall, lentil germination proved a practical method for improving crucial technological properties in breadmaking. These findings support the formulation of innovative products using germinated lentil flour, combining enhanced nutritional profiles with high-quality processing standards.

The type of processing applied can affect the acrylamide (AA) levels in the final product. Thus, this study aims to evaluate the effect of cooking methods on AA levels in potatoes and the risk associated with their intake in a realistic, non-standardized scenario, examining the impact on human health through a deterministic approach. Potatoes were collected from food service establishments and arranged for shape, cooking tools, and pretreatment. AA was measured by gas chromatography-mass spectrometer (GC-MS) following matrix-solid phases extraction and bromination steps. The impact on human health was estimated through a deterministic approach based on margin of exposure (MOE). Results indicated statistically higher levels of AA in deep-fried potatoes (293 +/- 69 mu g/kg) than in baked potatoes (112 +/- 29 mu g/kg) and) in air-fried potatoes (32 +/- 11 mu g/ kg). Furthermore, AA increased in potatoes fried in peanut oil compared to those in sunflower oil, and in pretreated French fries than in chips fried in the same type of oil. Carcinogenic risk emerged for consumers, except for those consuming standard portions of air-fried potatoes. Overall, this study provides data supporting mitigation measures for AA and related health concerns.

Peanuts are a fat-rich matrix that necessitates packaging designed to ensure the best preservation of the product. Over time, the chemical composition of peanuts can degrade, particularly affecting the lipids and volatile compounds, especially during storage. Nowadays, the multilayer packaging used involves the presence of a layer of aluminium in the packaging, which however has high costs and makes the laminate difficult to recycle. In this study, the performance of two packaging for 4 months (standard with metalized polypropylene (PP) and alternative with PP coated with AlOx) on the influence of the lipid and volatile components were evaluated. Specifically, the oxygen barrier property, the peroxide value, the titratable acidity, volatile organic compounds, the phytosterols, and polyphenols content during the storage of peanuts were tested. The result showed no statistically significant difference between peanuts packaged in the two films. Regarding VOCs, the most present were aldehydes and pyrazines with no important difference between the two tested packagings. So, considering the obtained results, the aluminium layer is not a necessary condition to protect the peanuts from oxidation, and the development of high-barrier alternatives can be considered to produce new films.

Consumers are increasingly demanding innovative, sustainable, high-quality and healthy food products. The usage of extruded -cooked lentil flour is limited in the food sector. To encourage its incorporation in baked goods, raw green lentil flour (LF) subjected to extrusion cooking (EC-LF) were characterized. Fundamental changes in microstructure, proximate composition, physicochemical and technological properties, and flavour profile of extruded cooked sample were observed. In this study, colour indices (such as L and a), water holding capacity (WHC), oil holding capacity (OHC), swelling index (SI) increased after process. The farinograph mixing curve of EC -LF showed an increase in water absorption, in dough development time and stabilization time, with lower weakening respect of LF. Furthermore, EC -LF showed a higher total polyphenols content compared to LF and a lower content of volatile organic compounds that influences the undesirable beany flavour. In conclusion, extruded cooked flour EC-LF can be an alternative and convenient ingredient to create novel bakery foods.

Tons of orange by-products (OBPs) are generated during industrial orange processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence of essential oils) and seasonal nature of the production. Whereas agro-industrial OBPs can be highly valuable due to their abundant sources of bioactive compounds, which can add value to novel bakery products (e.g. bread, biscuits, cakes).This review covers the most recent research issues linked to the use of OBPs in bakery products, with a focus on available stabilization methods and on the main challenges to designing improved products. The application of OBPs improved the nutritional quality of bakery products, offering interesting sustainability benefits but also critical challenges. The valorization of OBPs may open new routes for the development of new natural ingredients for the food industry and lower food processing waste.

International Journal of Food Science & TechnologyVolume 59, Issue 2 p. 1080-1081 Editorial Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality Elisa De Arcangelis, Corresponding Author Elisa De Arcangelis [email protected] orcid.org/0000-0003-0718-7990 Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21, Rome, 00128 Italy Correspondent: E-mail: [email protected] and [email protected]Search for more papers by this authorAnnalisa Romano, Corresponding Author Annalisa Romano [email protected] Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, Portici (NA), 80055 Italy Correspondent: E-mail: [email protected] and [email protected]Search for more papers by this author Elisa De Arcangelis, Corresponding Author Elisa De Arcangelis [email protected] orcid.org/0000-0003-0718-7990 Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo, 21, Rome, 00128 Italy Correspondent: E-mail: [email protected] and [email protected]Search for more papers by this authorAnnalisa Romano, Corresponding Author Annalisa Romano [email protected] Department of Agricultural Sciences, University of Naples Federico II, Via Università, 100, Portici (NA), 80055 Italy Correspondent: E-mail: [email protected] and [email protected]Search for more papers by this author First published: 06 December 2023 https://doi.org/10.1111/ijfs.16816Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References da Silva, D.S., Saraiva, B.R., Lazzari, A. et al. (2023). Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16738 10.1111/ijfs.16738 PubMedWeb of Science®Google Scholar Ding, X., Quan, Z.Y., Zhang, L.L., Li, L. & Qian, J.Y. (2023). Development of noodles with high highland barley flour incorporation level with proteins and pre-gelatinized flour/starch. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16547 10.1111/ijfs.16547 PubMedWeb of Science®Google Scholar Fratianni, A., Vitone, C., D'Agostino, A., Trivisonno, M.C., Falasca, L. & Panfili, G. (2023). Development of functional pasta enriched with green leafy vegetables: impact on liposoluble compounds, nutritional, technological and sensorial quality. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16682 10.1111/ijfs.16682 PubMedWeb of Science®Google Scholar Kaur, H., Bobade, H., Sharma, R. & Sharma, S. (2023a). Influence of extruded whole wheat flour addition on quality characteristics of pasta. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.16697 10.1111/ijfs.16697 PubMedWeb of Science®Google Scholar Kaur, A., Singh, A., Gupta, A., Surasani, V.K.R. & Dhaliwal, S.S. (2023b). Utilisation of aquatic fern (Azolla sp.) powder for supplementing semolina pasta: quality characteristics of produced pasta. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16582 10.1111/ijfs.16582 PubMedWeb of Science®Google Scholar Saini, M., Singh, A., Sharma, T., Surasani, V.K.R., Kumar, V. & Bobade, H. (2023). Enrichment of pasta with Pangasius pangasius protein isolate for improved sustainability, nutrition, and quality. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16756 10.1111/ijfs.16756 PubMedWeb of Science®Google Scholar Singh, G., Singh, B., Singh, A., Kumar, V. & Surasani, V.K.R. (2023). Development and characterisation of barley-based non-conventional pasta supplemented with chickpea flour. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16553 10.1111/ijfs.16553 PubMedWeb of Science®Google Scholar Zhao, R., Zhao, R., Li, Q. et al. (2023). Improvement effect of different protein powder on cooking characteristics of gluten-free pasta and the establishment of quality evaluation based on principal component analysis. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.16728 10.1111/ijfs.16728 PubMedWeb of Science®Google Scholar Volume59, Issue2February 2024Pages 1080-1081 ReferencesRelatedInformation

INTRODUCTION:The aim of this study was to investigate demographic, anatomical, angiographic, and functional parameters in patients suffering from polypoidal choroidal vasculopathy (PCV). METHODS:Sixty eyes of 60 patients with a definite diagnosis of treatment-naïve exudative unilateral PCV were evaluated in this retrospective study. Fellow eyes and age-matched healthy subjects were enrolled as comparison. All subjects underwent complete ophthalmic evaluation with multimodal imaging assessment, including spectral-domain optical coherence tomography (OCT) and OCT angiography. Main outcome measures in the comparison analysis were central macular thickness (CMT), subfoveal choroidal thickness (SFCT), and choroidal vascularity index (CVI), whereas outcome measures for correlation analyses were best corrected visual acuity (BCVA), intraretinal fluid and subretinal fluid (SRF) presence, SRF thickness, vascularized pigmented epithelial detachment height, and PCV outer retina to choriocapillaris flow area. RESULTS:CVI was significantly higher in affected and fellow eyes if compared with the healthy ones (p = 0.049; p = 0.003). Subfoveal choroid resulted to be thicker in the diseased eyes when compared with healthy ones (p = 0.002). A negative correlation was assessed between age and SFCT, CMT, and BCVA. In addition, a significant association between male gender and anatomical and functional parameters has been found with male prevalence at baseline in cases. No association between systemic conditions and PCV features was found. CONCLUSIONS:Patients with unilateral PCV show choroidal changes in terms of higher values of CVI, also in fellow eyes, that were negatively related with age. In our cohort of patients, males showed the poorest diagnosis with a baseline lower BCVA and higher CMT when compared with females. PCV was not associated with any systemic condition.

The purpose of the study was to detect Hard Exudates (HE) and classify Disorganization of Retinal Inner Layers (DRIL) implementing a Deep Learning (DL) system on optical coherence tomography (OCT) images of eyes with diabetic macular edema (DME). We collected a dataset composed of 442 OCT images on which we annotated 6847 HE and the presence of DRIL. A complex operational pipeline was defined to implement data cleaning and image transformations, and train two DL models. The state-of-the-art neural network architectures (Yolov7, ConvNeXt, RegNetX) and advanced techniques were exploited to aggregate the results (Ensemble learning, Edge detection) and obtain a final model. The DL approach reached good performance in detecting HE and classifying DRIL. Regarding HE detection the model got an AP@0.5 score equal to 34.4% with Precision of 48.7% and Recall of 43.1%; while for DRIL classification an Accuracy of 91.1% with Sensitivity and Specificity both of 91.1% and AUC and AUPR values equal to 91% were obtained. The P-value was lower than 0.05 and the Kappa coefficient was 0.82. The DL models proved to be able to identify HE and DRIL in eyes with DME with a very good accuracy and all the metrics calculated confirmed the system performance. Our DL approach demonstrated to be a good candidate as a supporting tool for ophthalmologists in OCT images analysis.

There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties. The objective of this study was to evaluate the impact of three germination times - 0 (C), 24 (G) and 48 (H) hours - on the physicochemical, microstructural, flavour, functional, and nutritional features of lentil flour samples (CF, GF and HF). Lentil flour samples were obtained by grinding both whole green seeds (C) and germinated seeds (G and H), and then sifting them to obtain a particle size < 300 mu m. The germinated samples - GF (24 h) and HF (48 h) - exhibited differences (P < 0.05) in the physicochemical and bioactive properties of CF (control). Similarly, compared with those in the control sample, the total starch, amylose and total phenolic contents in the GF and HF samples decreased, while the protein content increased (p < 0.05). A decrease in the presence of intact starch granules was observed via SEM in the germinated samples. The germination time had a significant (P < 0.05) effect on the colour indices, L*, a*, and b* of the samples. Flavour attributes were significantly influenced by the germination time. Overall, a total of 14 (CF) and 17 (GF and HF) aromatic compounds were identified. The technological characteristics of the CF, GF and HF dough samples were studied using a Brabender farinograph. Germination time affects the flour properties, leading to a significant decrease in farinographic parameters such as water absorption (WA), dough development time (DT), and dough stability (DS) and an increase in the degree of dough weakening (DOS). Differential scanning calorimetry was employed to examine the gelatinization transition of the samples. Germination strongly influenced all the thermal properties of the samples. It also had a significant impact on the in vitro starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.

Introduction: The aim of the study was to evaluate functional and anatomical changes in patients with neovascular age- related macular degeneration (nAMD) treated with a loading dose of faricimab intravitreal injections (IVIs). Methods: Eighteen eyes of 18 patients with active macular neovascularization and nAMD were enrolled at the Ophthalmology Clinic of University G. D'Annunzio, Chieti-Pescara, Italy. All patients were scheduled for faricimab IVI as per label. Enrolled patients underwent complete ophthalmic evaluation, including optical coherence tomography, fl uorescein angiography, and indocyanine green angiography. All measurements were evaluated at baseline (T0) and then monthly up to week 20 (T4). Main outcome measures were changes in best-corrected visual acuity (BCVA), central macular thickness (CMT), subfoveal choroidal thickness (SFCT), pigment epithelial detachments (PEDs) presence and maximum height (PED-MH), intraretinal fl uid (IRF) presence, subfoveal subretinal fl uid (SSRF) presence and thickness. Results: BCVA improved and CMT reduced significantly during followup (p < 0.001). In addition, SFCT decreased significantly (p = 0.031). Between T0 and T4, SSRF presence reduced from 55.6 to 16.7% (p = 0.045); IRF presence changed from 50 to 22.2%, respectively (p = 0.074). PED-MH was reduced in 58.8% of patients at T4. At week 20, 72.3% of patients were in the q12/ q16 interval. Conclusion: Faricimab showed efficacy in the treatment of na & iuml;ve nAMD patients with an improvement of anatomical and functional parameters and a treatment interval after the loading phase equal or greater than 12 weeks in the majority of patients. (c) 2024 The Author(s). Published by S. Karger AG, Basel

Currently, there is much bigger interest in the use of pseudocereals for developing nutritious and sustainable food products. Amaranth, buckwheat, and quinoa are the three major pseudocereals in terms of world production. In particular, quinoa (Chenopodium quinoa Willd.) crop an Andian seed-producing plant, with great agronomic potential, because of its exceptional tolerance to hostile environments. In fact, it maintains productivity on rather poor soils and under conditions of water shortage, high salinity, high altitude, thin cold air, hot sun, and sub-freezing temperatures. Nowadays, quinoa cultivation has crossed continental boundaries to reach Europe, United States and Canada, as well as in Kenya, the Himalayas and India. Despite the presence of anti-nutritional factors such as saponins, protease inhibitors, and phytic acid, quinoa seeds and flour represent a valuable ingredient for the Food Industry because of their high protein content with all essential amino acids, absence of gluten, a high content of dietary fiber, important minerals (e.g., calcium and iron), and of natural antioxidants (e.g., phenolic compounds and flavonoids) as well as its functional and technological properties. This chapter covers the composition and properties of quinoa seeds, with focus on the challenges to design gluten free quinoa-based bakery products.

The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana production. For this purpose, dough obtained according to the classic recipe was leavened for 20 min at 25°C, divided into 250 g dough rolls, and further leavened for 8 (C8) or 16 h (C16) at 22°C before packaging. The packed samples were stored at 2.0 ± 0.5°C for 28 days. Every 7 days, colony-forming units, pH, total titratable acidity, volume, and the consistency of the dough rolls were evaluated. After 28 days, the samples with the longer leavening time (C16) exhibited similar characteristics to the fresh product. In addition, the ability of the dough to develop a pizza rim was evaluated through cooking tests after 28 days of storage: the rims of the C16 rolls were similar to that of the fresh product. These results represent an important starting point for large-scale marketing of ready-to-use dough rolls, allowing consumers to taste a real “Pizza Napoletana” (TSG) product even in pizzerias outside the Campania region.

The aim of this work was to investigate the effect of refreshments on the growth of endogenous microorganisms during liquid sourdough preparation by using an Italian and Mexican wheat flours and its effects on the physico-chemical properties (pH, total titratable acidity, water activity, moisture content and reducing sugars). The liquid sourdoughs were prepared (DY 200) and incubated for 6 days at 20°C. The sourdoughs were refreshed every day and compared with the not-refreshed ones. Preliminary results showed that in the early stages of the microbial growth process, their population was greater in the sourdough made from the Mexican wheat flour than that of the Italian one. However, after 6 days, the microbial population was not significantly different in refreshed or not-refreshed samples for both sourdoughs (Italian and Mexican). Similarly, physicochemical properties did not show significant differences.

Aim of this work was to evaluate the impact of bread enrichment with different concentrations of lentil flour (LF) (0 g/100g, 10 g/100g and 20 g/100g) on some physico-chemical, structural, and nutritional features of bread. The addition of LF in formulation affected its properties, leading to a darker appearance and to a more compact structure (e.g., higher density and lower gas bubble area fraction). Besides, it led to a significant rise in the protein, free glucose, and rapidly digestible starch content as well as in the expected glycemic index. Concerning the investigation of nutritional properties, starch and protein digestibility has been evaluated by the combination of different digestion models. Each type of bread was subjected to an in vivo oral phase followed by a semi-dynamic in vitro gastrointestinal digestion. During the oral and the gastric phases of digestion, bread with the greatest LF content (20 g/1000 exhibited an extensive starch digestibility and a partial protein digestibility compared to the other samples, due to its higher protein content. In contrast, during the intestinal phase, control (0 g/100g) showed a stronger starch digestibility compared with the LF samples, while no differences could be observed in terms of protein digestibility investigated by SDS-PAGE.

The effects of three leavening times (60, 105 and 150 min) on structure and some physico-chemical and nutritional properties of bread added with 20 % of green lentil flour were investigated. Leavening time largely affected bread physico-chemical properties, leading to a significant reduction in moisture content, an increase in weight loss and a darker appearance of bread crumb as leavening time increased. Besides, crumb of bread leavened for the longest time (B150) showed a compact structure and the highest resistance to the compression, while the Young's modulus increased linearly with the rising of leavening time. By contrast, breads leavened for shorter times (B60 and B105) had a more porous structure with more circular bubbles compared to B150, exhibiting lower deformation resistance. Different bread macrostructure had a significant impact on the in vitro protein and starch digestibility. The a amino nitrogen release and the estimated Glycemic Index (eGI) at the end of digestion reached the lowest values in bread leavened for the longest time (B150). In particular, eGI showed a linear correlation both with the Young's modulus (R-2 = 0.926) and macrostructural properties (R2 = 0.902), suggesting that modelling bread structure by acting on leavening time can be a novel approach to develop healthier products.

Background: The anatomical and functional changes after intravitreal dexamethasone implant (IDI) alone and combined with navigated subthreshold micropulse laser (NSML) in diabetic macular oedema (DMO) were compared. Methods: Patients with a clinically confirmed diagnosis of non-proliferative diabetic retinopathy (NPDR) and DMO were enrolled in this prospective study and were randomly assigned to two different treatment groups: thirty patients were treated with IDI (IDI group), and the other 30 patients received IDI combined with NSML treatment (combined IDI/NSML group). All patients during a 6-month follow-up underwent best corrected visual acuity (BCVA) evaluation and spectral domain optical coherence tomography (SD OCT). The main outcome measures were: BCVA, central macular thickness (CMT); (3) choroidal vascularity index (CVI), subfoveal choroidal thickness (SCHT); and time to retreatment between IDI at baseline and the second implant in both groups. Results: BCVA, CMT, and SCHT significantly decreased starting from the 1-month follow-up and CVI from 3 months in both groups. The between-group differences were significantly different from 1-month follow-up for BCVA, from 5-month follow-up for CMT and SCHT, and from 4-month follow-up for CVI. The Needed to Treat analysis indicated that six patients would have to be treated with SML after IDI in order for just one person to receive a benefit. Conclusions: the combined treatment showed good anatomical and functional outcomes for the treatment of DMO. In addition, IDI/SML seems to reduce injection frequency over time, improving patients’ quality of life and reducing the socio-economic burden.

BackgroundThe complexity of food structure is such as to hinder its inclusion in mathematical models predicting food properties and transformations, although a considerable impulse is being determined by using artificial intelligence. As a matter of fact, food definition currently neglects the structural description, even in those fields for which structure is demonstrated to have a decisive role, such as nutrition.Scope and approachThis review aims to analyse the current knowledge about the structure of foods and its potential use to numerically define the sensory and nutritional quality, as well as the stability properties. Starting from this information, a possible methodology is explored to build, even in an automated way, mathematical models for simulating and predicting the properties of food. A model pipeline has been proposed and applied to pasta, in particular exploiting the description of the structural changes occurring upon cooking.Key findings and conclusionsFoods may be designed in silico, based on automated pipelines for direct extraction of information on rheological and sensory properties as derived from structure images and from data on the dynamic state of the water. The ultimate goal of these approaches is to make more limited use of expensive and time-consuming experiments on physically prepared foods to get to use digital twins of foods designed in the laboratory.