Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of…mehr
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing.
This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds an European Ph.D. (with distinction) from the University of Valencia and he hold degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive
compounds from liquid and solid food. He has more than 280 publications, including more than 200 published or accepted peer reviewed papers in international journals in the Food Science and Technology area (hindex=43, SCOPUS). He is included in the Highly Cited Researchers 2019 list, the latest classification of the Clarivate Analytics bibliometric data provider.
Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals "Food Research International?, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", "Molecules? and "Frontiers in Nutrition", among others.
Inhaltsangabe
Section I: Introduction 1. Nutrition, public health and sustainability. An overview of current challenges and future perspectives 2. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds
Section II. Reduction of caloric intake 3. Strategies to reduce lipid consumption 4. Strategies to achieve a healthy diet and health: Reduction of trans fat and saturated fatty acids 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener
Section III. Salt reduction and development of new foods 6. Current and future strategies to reduce salt consumption 7. Edible whey protein films and coatings added with prebiotic ingredients
Section IV. Labelling, nutritional education and new strategies 8. Labelling and nutritional education 9. Nutrigenomics and public health 10. Nutrition, public health politics and dietary tools
Section V. Sustainability and public health: Use of waste and by-products 11. Valorization of waste and by-products from the food industries through the use of innovative technologies
Section I: Introduction 1. Nutrition, public health and sustainability. An overview of current challenges and future perspectives 2. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds
Section II. Reduction of caloric intake 3. Strategies to reduce lipid consumption 4. Strategies to achieve a healthy diet and health: Reduction of trans fat and saturated fatty acids 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener
Section III. Salt reduction and development of new foods 6. Current and future strategies to reduce salt consumption 7. Edible whey protein films and coatings added with prebiotic ingredients
Section IV. Labelling, nutritional education and new strategies 8. Labelling and nutritional education 9. Nutrigenomics and public health 10. Nutrition, public health politics and dietary tools
Section V. Sustainability and public health: Use of waste and by-products 11. Valorization of waste and by-products from the food industries through the use of innovative technologies
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