Strategies to Improve the Quality of Foods
eBook - ePub

Strategies to Improve the Quality of Foods

  1. 320 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Strategies to Improve the Quality of Foods

About this book

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. - Provides latest information regarding the production of food products with modified composition (reformulation) - Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards - Presents salt, sugar, and fat reduction strategies in food products

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Yes, you can access Strategies to Improve the Quality of Foods by Jose Manuel Lorenzo,José Manuel Lorenzo in PDF and/or ePUB format, as well as other popular books in Medicine & Medical Microbiology & Parasitology. We have over one million books available in our catalogue for you to explore.

Table of contents

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