Challenges, Recent Developments and Future Prospects
Buch, Englisch, 318 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 505 g
ISBN: 978-3-030-23623-6
Verlag: Springer International Publishing
This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production.
The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Public Health, Gesundheitsmanagement, Gesundheitsökonomie, Gesundheitspolitik
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
Weitere Infos & Material
Introduction-Reformulating Foods - Concept, Trends and Considerations.- Part 1.- Reformulation of Foods for Weight Loss: a Focus on Carbohydrates and Fats.- Digestible and Non-Digestible Polysaccharide Roles in Reformulating Foods for Health.- Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective.- Nutritional Optimisation through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer Driven Techniques.- The Importance of Food Reformulation in Developing Countries.- Delivering Success in Practical Based Reformulation for Health.- Part 2.- Improving Lipid Content in Muscle-based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils.- Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients.- Reformulating Bread to Enhance Health Benefits using Phytochemicals and through Strategic Structuring .- Food Processing By?products and Waste: Potential Applications as Emulsifiers and Stabilisers.- Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials.- Reformulating Meat Products for Improving Nutrition and Health.