Strategies to Improve the Quality of Foods
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Strategies to Improve the Quality of Foods
Lorenzo, Jose Manuel
Elsevier Science Publishing Co Inc
10/2023
386
Mole
Inglês
9780443153464
15 a 20 dias
Descrição não disponível.
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
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
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Natural extracts; food additives; bioactive compounds; ultrasound; supercritical fluid extraction; extrusion; high-pressure; microwave; ohmic; pulsed electric field
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
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
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
