Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xv 7. Series Preface - p. xviii 8. Preface for Volume 17: Alternative and Replacement Foods - p. xxii 9. Chapter 1: A New Approach: Replacement and Alternative Foods for Food Industry - p. xxvi 10. Chapter 2: Natural Antioxidants and Food Applications: Healthy Perspectives - p. 24 11. Chapter 3: Trends and Possibilities of the Use of Probiotics in Food Production - p. 54 12. Chapter 4: Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications - p. 89 13. Chapter 5: Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernourishment - p. 125 14. Chapter 6: Use of Oxalis tuberosa in Gluten-free Baked Goods Manufacture - p. 162 15. Chapter 7: Fish Discards as Source of Health-Promoting Biopeptides - p. 174 16. Chapter 8: Metabolites of Propionibacterium: Techno- and Biofunctional Ingredients - p. 199 17. Chapter 9: Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New Health Needs - p. 251 18. Chapter 10: Designer and Functional Food Lipids in Dietary Regimes: Current Trends and Future Prospects - p. 277 19. Chapter 11: Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Antiobesity Foods - p. 303 20. Chapter 12: Annatto Carotenoids as Additives Replacers in Meat Products - p. 347 21. Chapter 13: Gluten-Free Bakery and Pasta Products - p. 378 22. Chapter 14: Potential of Novel Bioactive Peptides as Functional Food Ingredients in Preventing Cardiovascular Disease - p. 406 23. Chapter 15: Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta - p. 427 24. Index - p. 454
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods.
1. Cover - p. i 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. ii 5. List of Contributors - p. iv 6. Foreword - p. xv 7. Series Preface - p. xviii 8. Preface for Volume 17: Alternative and Replacement Foods - p. xxii 9. Chapter 1: A New Approach: Replacement and Alternative Foods for Food Industry - p. xxvi 10. Chapter 2: Natural Antioxidants and Food Applications: Healthy Perspectives - p. 24 11. Chapter 3: Trends and Possibilities of the Use of Probiotics in Food Production - p. 54 12. Chapter 4: Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications - p. 89 13. Chapter 5: Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernourishment - p. 125 14. Chapter 6: Use of Oxalis tuberosa in Gluten-free Baked Goods Manufacture - p. 162 15. Chapter 7: Fish Discards as Source of Health-Promoting Biopeptides - p. 174 16. Chapter 8: Metabolites of Propionibacterium: Techno- and Biofunctional Ingredients - p. 199 17. Chapter 9: Nutraceuticals in Alternative and Underutilized Fruits as Functional Food Ingredients: Ancient Species for New Health Needs - p. 251 18. Chapter 10: Designer and Functional Food Lipids in Dietary Regimes: Current Trends and Future Prospects - p. 277 19. Chapter 11: Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Antiobesity Foods - p. 303 20. Chapter 12: Annatto Carotenoids as Additives Replacers in Meat Products - p. 347 21. Chapter 13: Gluten-Free Bakery and Pasta Products - p. 378 22. Chapter 14: Potential of Novel Bioactive Peptides as Functional Food Ingredients in Preventing Cardiovascular Disease - p. 406 23. Chapter 15: Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta - p. 427 24. Index - p. 454
