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010   $a9783031123580$b(electronic bk.)
010   $z9783031123573
024 7 $a10.1007/978-3-031-12358-0
035   $a(MiAaPQ)EBC7216790
035   $a(Au-PeEL)EBL7216790
035   $a(CKB)26271478200041
035   $a(DE-He213)978-3-031-12358-0
035   $a(PPN)269096396
035   $a(EXLCZ)9926271478200041
100   $a20230316d2023      u|         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aSustainable Food Innovation /$fedited by Luca Serventi
205   $a1st ed. 2023.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2023.
215   $a1 online resource (191 pages)
225 1 $aSustainable Development Goals Series,$x2523-3092
311 08$aPrint version: Serventi, Luca Sustainable Food Innovation Cham : Springer International Publishing AG,c2023 9783031123573 
320   $aIncludes bibliographical references and index.
327   $a1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein  -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality.
330   $aThis text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental datais added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers? psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.
410  0$aSustainable Development Goals Series,$x2523-3092
606   $aFood science
606   $aFood$xAnalysis
606   $aChemistry
606   $aSustainability
606   $aConsumer behavior
606   $aFood Science
606   $aFood Engineering
606   $aFood Chemistry
606   $aSustainability
606   $aConsumer Behavior
615  0$aFood science.
615  0$aFood$xAnalysis.
615  0$aChemistry.
615  0$aSustainability.
615  0$aConsumer behavior.
615 14$aFood Science.
615 24$aFood Engineering.
615 24$aFood Chemistry.
615 24$aSustainability.
615 24$aConsumer Behavior.
676   $a664
676   $a664
702   $aServenti$b Luca
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
912   $a9910767515703321
996   $aSustainable food innovation$93655721
997   $aUNINA