LEADER 04452nam 2201105z- 450 001 9910557419503321 005 20231214132953.0 035 $a(CKB)5400000000043499 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76957 035 $a(EXLCZ)995400000000043499 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFood Innovation as a Means of Developing Healthier and More Sustainable Foods 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (160 p.) 311 $a3-0365-2089-9 311 $a3-0365-2090-2 330 $aThe current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes. 606 $aBusiness strategy$2bicssc 610 $amelon-seed oil 610 $afruit waste 610 $atocopherols 610 $atocotrienols 610 $aunsaturated fatty acids 610 $ascrew press 610 $atree nuts 610 $achemical composition 610 $aproteins 610 $acarbohydrates 610 $aminerals 610 $aphytochemicals 610 $apolyphenols 610 $aantioxidants 610 $avolatile compounds 610 $asaffron 610 $acrocetin 610 $aobesity 610 $aagri-food marketing 610 $aconsumer behaviour 610 $aeconomic and social crisis 610 $ahealth 610 $ainnovation 610 $aGM foods 610 $afood labelling 610 $asoybean oil 610 $awillingness to pay 610 $achoice experiment 610 $aLC-mass spectrometry 610 $aantioxidant capacity 610 $avacuum impregnation 610 $apolyphenolic profile 610 $alulo fruit juice 610 $aspermidine 610 $afood innovation 610 $achia 610 $aflax 610 $aproximate composition 610 $asesame 610 $apoppy 610 $aproduct innovation 610 $aprocess innovation 610 $aneophobia 610 $afood technology neophobia 610 $awine neophobia scale 610 $aham 610 $aslices 610 $aCrocus sativus L. 610 $apH 610 $acolor 610 $asensorial quality 610 $asafranal 610 $apulsed electric fields 610 $apecan nut oil 610 $aoil extraction yield 610 $amicrostructural analysis 610 $aoil stability 610 $aenzyme activity 610 $anovel foods 610 $afunctional food 610 $afood by-product 610 $asustainability 610 $afood neophobia 615 7$aBusiness strategy 700 $aRabadán$b Adrián$4edt$01319387 702 $aBernabéu$b Rodolfo$4edt 702 $aRabadán$b Adrián$4oth 702 $aBernabéu$b Rodolfo$4oth 906 $aBOOK 912 $a9910557419503321 996 $aFood Innovation as a Means of Developing Healthier and More Sustainable Foods$93033861 997 $aUNINA