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.
1. Section I: Introduction - p. xvi 2. Chapter 1. Nutrition, public health, and sustainability: an overview of current challenges and future perspectives - p. 3 3. Chapter 2. Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds - p. 51 4. Section II: Reduction of caloric intake - p. 80 5. Chapter 3. Strategies to reduce lipid consumption - p. 91 6. Chapter 4. Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids - p. 103 7. Chapter 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener - p. 123 8. Section III: Salt reduction and development of new foods - p. 145 9. Chapter 6. Current and future strategies to reduce salt consumption - p. 155 10. Chapter 7. Edible whey protein films and coatings added with prebiotic ingredients - p. 177 11. Section IV: Labelling, nutritional education and new strategies - p. 190 12. Chapter 8. Labeling and nutritional education - p. 197 13. Chapter 9. Nutrigenomics and public health - p. 219 14. Chapter 10. Nutrition, public health politics and dietary tools - p. 235 15. Section V: Sustainability and public health: use of waste and by-products - p. 243 16. Chapter 11. Valorization of waste and by-products from food industries through the use of innovative technologies - p. 249 17. Index - p. 267
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.
1. Section I: Introduction - p. xvi 2. Chapter 1. Nutrition, public health, and sustainability: an overview of current challenges and future perspectives - p. 3 3. Chapter 2. Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds - p. 51 4. Section II: Reduction of caloric intake - p. 80 5. Chapter 3. Strategies to reduce lipid consumption - p. 91 6. Chapter 4. Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids - p. 103 7. Chapter 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener - p. 123 8. Section III: Salt reduction and development of new foods - p. 145 9. Chapter 6. Current and future strategies to reduce salt consumption - p. 155 10. Chapter 7. Edible whey protein films and coatings added with prebiotic ingredients - p. 177 11. Section IV: Labelling, nutritional education and new strategies - p. 190 12. Chapter 8. Labeling and nutritional education - p. 197 13. Chapter 9. Nutrigenomics and public health - p. 219 14. Chapter 10. Nutrition, public health politics and dietary tools - p. 235 15. Section V: Sustainability and public health: use of waste and by-products - p. 243 16. Chapter 11. Valorization of waste and by-products from food industries through the use of innovative technologies - p. 249 17. Index - p. 267
