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. . Provides latest information regarding the production of food products with modified composition (reformulation). Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highestquality standards.. Presents salt, sugar, and fat reduction strategies in food products INDICE: Section 1: Strategies for improving the nutritional quality of food1. Sustainability and functional foods: Challenges and opportunities2. New Technologies for Obtaining Health Foods3. Salt reduction and replacers in food production4. Sugar Reduction and Sweeteners to Improve Foods5. Fat reduction and profile improvement in food products6. Natural alternatives and use of nitrate and nitrate salts7. Enrichment of foods with prebioticsSection 2: Strategies to improve food safety8. Probiotics as starter and non-starter cultures in fermented foods9. Post-biotics in food development10. Biological control of toxic microbial metabolites in in the reformulated foodSection 3: Innovations in food quality and safety11. Bioactive peptides in the reformulated food12. An overview of novel proteins in reformulated food13. Market needs and consumer's preferences for healthier foods
- ISBN: 978-0-443-15346-4
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 386
- Fecha Publicación: 24/10/2023
- Nº Volúmenes: 1
- Idioma: Inglés