Reformulation as a Strategy for Developing Healthier Food Products Challenges, Recent Developments and Future Prospects /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Raikos, Vassilios (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt), Ranawana, Viren (Επιμελητής έκδοσης, http://id.loc.gov/vocabulary/relators/edt)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Έκδοση: 1st ed. 2019.
• Θέματα: Microbiology.; Food-Biotechnology.; Public health.; Nutrition .; Food Microbiology.; Food Science.; Public Health.; Nutrition.

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years...