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.
1. Strategies to Improve the Quality of Foods - p. i 2. Cover - p. i 3. Title page - p. ii 4. Copyright page - p. iv 5. Table of Contents - p. iv 6. List of contributors - p. viii 7. Chapter 1 Sustainability and functional foods: challenges and opportunities - p. 1 8. Chapter 2 New technologies for obtaining healthy foods - p. 32 9. Chapter 3 Salt reduction and replacers in food production - p. 64 10. Chapter 4 Sugar reduction and sweeteners to improve foods - p. 87 11. Chapter 5 Fat reduction and profile improvement in food products - p. 121 12. Chapter 6 Natural alternatives and use of nitrate and nitrate salts - p. 145 13. Chapter 7 Enrichment of foods with prebiotics - p. 170 14. Chapter 8 Probiotics as starter and nonstarter cultures in fermented foods - p. 202 15. Chapter 9 Postbiotics: perspectives on innovative applications - p. 234 16. Chapter 10 Biological control of toxic microbial metabolites in the reformulated food - p. 258 17. Chapter 11 Bioactive peptides in reformulated food - p. 278 18. Chapter 12 An overview of novel proteins in reformulated food - p. 313 19. Chapter 13 Market needs and consumer’s preferences for healthier foods - p. 336 20. Index - p. 356
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.
1. Strategies to Improve the Quality of Foods - p. i 2. Cover - p. i 3. Title page - p. ii 4. Copyright page - p. iv 5. Table of Contents - p. iv 6. List of contributors - p. viii 7. Chapter 1 Sustainability and functional foods: challenges and opportunities - p. 1 8. Chapter 2 New technologies for obtaining healthy foods - p. 32 9. Chapter 3 Salt reduction and replacers in food production - p. 64 10. Chapter 4 Sugar reduction and sweeteners to improve foods - p. 87 11. Chapter 5 Fat reduction and profile improvement in food products - p. 121 12. Chapter 6 Natural alternatives and use of nitrate and nitrate salts - p. 145 13. Chapter 7 Enrichment of foods with prebiotics - p. 170 14. Chapter 8 Probiotics as starter and nonstarter cultures in fermented foods - p. 202 15. Chapter 9 Postbiotics: perspectives on innovative applications - p. 234 16. Chapter 10 Biological control of toxic microbial metabolites in the reformulated food - p. 258 17. Chapter 11 Bioactive peptides in reformulated food - p. 278 18. Chapter 12 An overview of novel proteins in reformulated food - p. 313 19. Chapter 13 Market needs and consumer’s preferences for healthier foods - p. 336 20. Index - p. 356
