Strategies to Improve the Quality of Foods (eBook, ePUB)

Redaktion: Lorenzo, Jose Manuel

• Format: ePub

Produktbeschreibung

Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more.

Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.

• Thoroughly explains the technologies applied in the extraction of bioactive compounds from different sources
• Brings the fundaments and latest developments for each technology, along with their main bioactive compounds
• Discusses the aspects of extraction technologies and strategies to obtain extracts rich in bioactive compounds

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 320
• Erscheinungstermin: 27. Oktober 2023
• Englisch
• ISBN-13: 9780443153471
• Artikelnr.: 69219867

Inhaltsangabe

Section 1: Strategies for improving the nutritional quality of food
1. Sustainability and functional foods: Challenges and opportunities
2. New Technologies for Obtaining Health Foods
3. Salt reduction and replacers in food production
4. Sugar Reduction and Sweeteners to Improve Foods
5. Fat reduction and profile improvement in food products
6. Natural alternatives and use of nitrate and nitrate salts
7. Enrichment of foods with prebiotics
Section 2: Strategies to improve food safety
8. Probiotics as starter and non-starter cultures in fermented foods
9. Post-biotics in food development
10. Biological control of toxic microbial metabolites in in the
reformulated food
Section 3: Innovations in food quality and safety
11. Bioactive peptides in the reformulated food
12. An overview of novel proteins in reformulated food
13. Market needs and consumer's preferences for healthier foods