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...

Πίνακας περιεχομένων:

• 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.