LEADER 06983nam 2201933z- 450 001 9910619463103321 005 20231214133032.0 010 $a3-0365-5302-9 035 $a(CKB)5670000000391644 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/93269 035 $a(EXLCZ)995670000000391644 100 $a20202210d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSustainable Functional Food Processing 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (454 p.) 311 $a3-0365-5301-0 330 $aFunctional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of the food industry with a fast-growing market fueled by new sociodemographic trends. Accordingly, functional juices and beverages made of indigenous fruits are interesting niche for various food market stakeholders. Here, biologically active compounds (BACs) and probiotics that have positive health effects in functional foods (juices) are mostly thermolabile. This is especially important for industry that still employs classical heat treatments (e.g., pasteurization), while being concerned with degradation of food quality in the final products. To prevent this, focus is on designing economic and ecological technologies that are able to preserve nutritional and sensory quality while maintaining microbiological stability in products. Such approaches are based on low-energy consumption and low-impact processing, e.g. ?hurdle technology? that combines advanced and conventional methods (e.g., high-power ultrasound, pulse electric field). Food design is another important focus point for consumers? sensory appeal and economic success of foods. Hence, technologies as 3D food printing can be particularly useful for manufacturing. Based on the above, presented topics are relevant to sustainable functional food production, functional fruit juices, BACs, ?hurdle technology,? advanced food processing, 3D food printing, and authentic fruits. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $adehydration 610 $aconserving vegetables 610 $aimproving shelf-life 610 $arehydrated pepper 610 $ahistological preparation 610 $agreen practices 610 $ameat analogue 610 $aliquid additives 610 $asoy protein isolate 610 $alecithin 610 $aemulsion 610 $afunctional fruit juice 610 $ahurdle technology 610 $anon-thermal processing 610 $apreservation 610 $aquality 610 $aprobiotic 610 $afruit by-products 610 $alulo bagasse powder 610 $afiber 610 $aantioxidant properties 610 $acarotenoids 610 $acocoa shell 610 $ahigh voltage electrical discharge 610 $atannin 610 $adietary fiber 610 $awater binding capacity 610 $agrindability 610 $atraditional 610 $aslow 610 $apressure and microwave cooking 610 $apolyphenols 610 $aantioxidant activity 610 $afaba bean 610 $alentil 610 $apea 610 $aprobiotic safety 610 $atoxicity 610 $apathogenicity 610 $afunctional food industry 610 $apharmacological interactions 610 $afunctional fruit juices 610 $amushroom 610 $avitamin D 610 $areducing capacity 610 $aglycation 610 $aLactuca sativa 610 $ametabolomics 610 $aantioxidants 610 $aeustress 610 $atotal soluble solids 610 $aparticle size distribution 610 $atotal anthocyanin content 610 $aantioxidant capacity 610 $anon-dairy beverages 610 $apulses 610 $achickpea 610 $alupin 610 $aflow behavior 610 $aanimal and plant proteins 610 $acomputer vision system 610 $anutritional value 610 $atexture 610 $awater activity 610 $aviscosity 610 $amicrostructure 610 $aheavy metals 610 $aamino acids 610 $apesticide 610 $afruit wastes 610 $avegetable wastes 610 $adrying 610 $aextraction 610 $aintensification technologies 610 $aphenolic acids 610 $afood processing 610 $aminimally processed foods 610 $aUHLPC-MS/MS 610 $asous-vide cooking 610 $avegetables 610 $aseafood 610 $acephalopods 610 $asafety 610 $anutritive quality 610 $abeetroot 610 $aconvective drying 610 $ainfrared drying 610 $apure?e 610 $aFourier-transform infrared spectroscopy 610 $aconfocal scanning microscopy 610 $afruit juice 610 $ainteraction 610 $adrug 610 $aphytochemical 610 $apharmacokinetics 610 $aginger 610 $apineapple 610 $aturmeric 610 $ajuice mix 610 $aphysicochemical properties 610 $amicrobiological quality 610 $asensory attributes 610 $aDiospyros kaki 610 $apost-harvest losses 610 $adehydrated persimmon 610 $athin-layer modeling 610 $adrying rate 610 $aold apple cultivar 610 $abiologically active compounds 610 $afunctional food 610 $aagriculture 610 $aextensive farming 610 $abisphosphonates 610 $aSERMs 610 $afood 610 $asupplements 610 $abioavailability 610 $ameal 610 $acoffee 610 $ajuice 610 $amineral water 610 $aedible mushroom 610 $anutrition 610 $aphenolic compounds 610 $avacuum 610 $aporia cubes 610 $aoptimization 610 $astage drying 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aTechnology, engineering, agriculture 700 $aKovac?evic?$b Danijela Bursac?$4edt$01319282 702 $aPutnik$b Predrag$4edt 702 $aKovac?evic?$b Danijela Bursac?$4oth 702 $aPutnik$b Predrag$4oth 906 $aBOOK 912 $a9910619463103321 996 $aSustainable Functional Food Processing$93033696 997 $aUNINA