The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.
Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Preface - p. xiii 7. Chapter 1: Wellness ingredients and functional foods - p. xv 8. Chapter 2: Fruit-based functional food - p. 34 9. Chapter 3: The concept of superfoods in diet - p. 72 10. Chapter 4: Microalgae as healthy ingredients for functional foods - p. 101 11. Chapter 5: Edible insects and related products - p. 137 12. Chapter 6: Low glycemic index ingredients and modified starches in food products - p. 165 13. Chapter 7: Products based on omega-3 polyunsaturated fatty acids and health effects - p. 195 14. Chapter 8: Gluten-free products - p. 212 15. Chapter 9: Food industry processing by-products in foods - p. 237 16. Chapter 10: Pro and prebiotics foods that modulate human health - p. 281 17. Chapter 11: Production and recovery of bioaromas synthesized by microorganisms - p. 313 18. Index - p. 339
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.
Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
1. Cover image - p. iv 2. Title page - p. iv 3. Table of Contents - p. iv 4. Copyright - p. iv 5. Contributors - p. ix 6. Preface - p. xiii 7. Chapter 1: Wellness ingredients and functional foods - p. xv 8. Chapter 2: Fruit-based functional food - p. 34 9. Chapter 3: The concept of superfoods in diet - p. 72 10. Chapter 4: Microalgae as healthy ingredients for functional foods - p. 101 11. Chapter 5: Edible insects and related products - p. 137 12. Chapter 6: Low glycemic index ingredients and modified starches in food products - p. 165 13. Chapter 7: Products based on omega-3 polyunsaturated fatty acids and health effects - p. 195 14. Chapter 8: Gluten-free products - p. 212 15. Chapter 9: Food industry processing by-products in foods - p. 237 16. Chapter 10: Pro and prebiotics foods that modulate human health - p. 281 17. Chapter 11: Production and recovery of bioaromas synthesized by microorganisms - p. 313 18. Index - p. 339
