Sustainable Functional Food Processing

• Autore: Kovačević Danijela Bursać
• Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute, 2022
• Descrizione fisica: 1 electronic resource (454 p.)
• Soggetto topico: Research & information: general; Biology, life sciences; Technology, engineering, agriculture
• Soggetto non controllato: dehydration; conserving vegetables; improving shelf-life; rehydrated pepper; histological preparation; green practices; meat analogue; liquid additives; soy protein isolate; lecithin; emulsion; functional fruit juice; hurdle technology; non-thermal processing; preservation; quality; probiotic; fruit by-products; lulo bagasse powder; fiber; antioxidant properties; carotenoids; cocoa shell; high voltage electrical discharge; tannin; dietary fiber; water binding capacity; grindability; traditional; slow; pressure and microwave cooking; polyphenols; antioxidant activity; faba bean; lentil; pea; probiotic safety; toxicity; pathogenicity; functional food industry; pharmacological interactions; functional fruit juices; mushroom; vitamin D; reducing capacity; glycation; Lactuca sativa; metabolomics; antioxidants; eustress; total soluble solids; particle size distribution; total anthocyanin content; antioxidant capacity; non-dairy beverages; pulses; chickpea; lupin; flow behavior; animal and plant proteins; computer vision system; nutritional value; texture; water activity; viscosity; microstructure; heavy metals; amino acids; pesticide; fruit wastes; vegetable wastes; drying; extraction; intensification technologies; phenolic acids; food processing; minimally processed foods; UHLPC-MS/MS; sous-vide cooking; vegetables; seafood; cephalopods; safety; nutritive quality; beetroot; convective drying; infrared drying; purée; Fourier-transform infrared spectroscopy; confocal scanning microscopy; fruit juice; interaction; drug; phytochemical; pharmacokinetics; ginger; pineapple; turmeric; juice mix; physicochemical properties; microbiological quality; sensory attributes; Diospyros kaki; post-harvest losses; dehydrated persimmon; thin-layer modeling; drying rate; old apple cultivar; biologically active compounds; functional food; agriculture; extensive farming; bisphosphonates; SERMs; food; supplements; bioavailability; meal; coffee; juice; mineral water; edible mushroom; nutrition; phenolic compounds; vacuum; poria cubes; optimization; stage drying
• Persona (resp. second.): PutnikPredrag; KovačevićDanijela Bursać
• Sommario/riassunto: Functional 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.
• Titolo autorizzato: Sustainable Functional Food Processing
• ISBN: 3-0365-5302-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910619463103321
• Lo trovi qui: Univ. Federico II