Rating: 0 out of 5 stars
0 ratings
Unavailable
Unavailable
Unavailable
Ebook754 pages7 hours
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Rating: 5 out of 5 stars
5/5
()
Currently unavailable
Currently unavailable
About this ebook
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.
Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
- Connects integrally new and reconsidered food ingredients with innovative food products
- Addresses consumer wellness as it relates to food ingredients and functional foods
- Analyzes food products and processes with the highest market potential
Unavailable
Related to The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Related ebooks
Food Biosynthesis Food Processing for Increased Quality and Consumption Rating: 0 out of 5 stars0 ratingsFood Quality: Balancing Health and Disease Rating: 0 out of 5 stars0 ratingsBioactive Food Components Activity in Mechanistic Approach Rating: 0 out of 5 stars0 ratingsPulse Foods: Processing, Quality and Nutraceutical Applications Rating: 4 out of 5 stars4/5Microbial Contamination and Food Degradation Rating: 0 out of 5 stars0 ratingsInnovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms Rating: 0 out of 5 stars0 ratingsFlour and Breads and their Fortification in Health and Disease Prevention Rating: 0 out of 5 stars0 ratingsMicrobial Production of Food Ingredients and Additives Rating: 0 out of 5 stars0 ratingsRole of Materials Science in Food Bioengineering Rating: 5 out of 5 stars5/5Food Control and Biosecurity Rating: 0 out of 5 stars0 ratingsAlternative and Replacement Foods Rating: 0 out of 5 stars0 ratingsFood Safety and Human Health Rating: 0 out of 5 stars0 ratingsResearch and Technological Advances in Food Science Rating: 0 out of 5 stars0 ratingsProbiotics and Prebiotics in Foods: Challenges, Innovations, and Advances Rating: 0 out of 5 stars0 ratingsFood Bioconversion Rating: 5 out of 5 stars5/5Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health Rating: 4 out of 5 stars4/5Nutraceuticals: Sources, Processing Methods, Properties, and Applications Rating: 0 out of 5 stars0 ratingsSustainable Food Systems from Agriculture to Industry: Improving Production and Processing Rating: 0 out of 5 stars0 ratingsNutraceuticals and Health Care Rating: 0 out of 5 stars0 ratingsDiet, Microbiome and Health Rating: 5 out of 5 stars5/5Saffron Rating: 0 out of 5 stars0 ratingsAgri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health Rating: 0 out of 5 stars0 ratingsTherapeutic Foods Rating: 5 out of 5 stars5/5Food Science and Technology in Australia: A review of research since 1900 Rating: 0 out of 5 stars0 ratingsIntroduction to Food Toxicology Rating: 5 out of 5 stars5/5Advances in Food Science and Nutrition Rating: 0 out of 5 stars0 ratingsFood Processing and Nutrition Rating: 5 out of 5 stars5/5The Analysis and Control of Less Desirable Flavors in Foods and Beverages Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratings
Food Science For You
I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsSummary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs Rating: 5 out of 5 stars5/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Survival 101 Bushcraft AND Survival 101 Beginner's Guide 2020 (2 Books In 1) Rating: 0 out of 5 stars0 ratingsAn Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5
Related podcast episodes
279: Career Conversations: The secret to becoming a flavourist 100% found this document useful106: How to Avoid the Blood Sugar Roller Coaster with Danielle Hamilton 0% found this document usefulMicrobiology | Fungi 0% found this document useful7 Lessons I've Learned From Weight Loss Failures 0% found this document usefulThe Anticancer Nutrient Researched Over 2000 Times 0% found this document usefulThe Biggest Food Conspiracy Yet? 0% found this document usefulRecommending Functional Foods in Clinical Practice: Sponsored by Microbiome Labs 0% found this document usefulHow to Feed a Warming Planet 0% found this document useful
Related articles
To Supplement Or Not To Supplement ? epicureArticle
To Supplement Or Not To Supplement ?
May 3, 2020
5 min readD Deficiency Longevity MagazineArticle
D Deficiency
May 26, 2017
1 min readWhat Are The Alternatives To Sugar? Liz Earle WellbeingArticle
What Are The Alternatives To Sugar?
Mar 6, 2019
Some choose ‘unrefined’ sugars, such as coconut sugar, as an alternative to white sugar, believing them to be healthier. Coconut sugar is made from the sap of the coconut palm tree (it’s different from palm sugar, which is made from the sap of variou
1 min readThe Rise Of Healthier Proteins TIMEArticle
The Rise Of Healthier Proteins
Jan 28, 2019
AMERICANS ARE OBSESSED WITH PROTEIN. IT’S TOUTED AS the cornerstone of any healthy diet, since it helps people feel full and builds muscle. But most Americans eat too much protein every day, according to federal estimates—and they’re going especially
4 min readProtein From Plants Eat WellArticle
Protein From Plants
Jan 16, 2019
8 min readYOUR GUIDE TO Fermented foods Healthy Food GuideArticle
YOUR GUIDE TO Fermented foods
Dec 6, 2020
2 min readIs Organic Really Best? Simply Woman & HomeArticle
Is Organic Really Best?
Jun 27, 2019
3 min readHow to Stop Hating Your Least Favorite Food The AtlanticArticle
How to Stop Hating Your Least Favorite Food
Feb 19, 2019
4 min readCould Probiotics Protect Kids From A Downside Of Antibiotics? NPRArticle
Could Probiotics Protect Kids From A Downside Of Antibiotics?
Dec 11, 2017
4 min readVegan Babies and Children PlantBased MagazineArticle
Vegan Babies and Children
Jul 16, 2021
4 min readPlant-Based Probiotics and Prebiotics WellBeingArticle
Plant-Based Probiotics and Prebiotics
Jun 12, 2019
6 min readThe Mighty Leaf WellBeingArticle
The Mighty Leaf
Oct 10, 2018
Words LINDA MOON Consumed by humans throughout history and maligned by saladhaters as “rabbit food”, leafy greens include some of the easiest-to-grow, most nutrient-dense yet inexpensive health foods on the planet. Consisting of the edible leaves of
7 min readBest Reusable Lunch Boxes For Adults Of 2020 Evening StandardArticle
Best Reusable Lunch Boxes For Adults Of 2020
Aug 14, 2020
3 min readSHOULD YOU GO organic? Simply Woman & HomeArticle
SHOULD YOU GO organic?
Dec 27, 2018
3 min readNews Pets MagazineArticle
News
Dec 6, 2021
6 min readBeauty And The Bees WellBeingArticle
Beauty And The Bees
Oct 10, 2018
Words CARROL BAKER Honey is a gift from nature; a symbol of the sweet symbiotic connection between bees and flowering plants. Mankind has extolled the virtues of honey for more than 5000 years. In ancient Spain cave paintings were found of people gat
7 min readTHE MAN with 25 Vegan Restaurants VegNews MagazineArticle
THE MAN with 25 Vegan Restaurants
Apr 23, 2019
5 min readFocus on FERMENTING Woman & HomeArticle
Focus on FERMENTING
Jul 2, 2020
1 min readSULPHUR DIOXIDE IN WINE: The Great Debate DecanterArticle
SULPHUR DIOXIDE IN WINE: The Great Debate
Jan 6, 2021
There was a time, not so long ago, when making quality wines without adding sulphur dioxide (SO ² ) was widely considered close to impossible, largely the preserve of mavericks. Inspired by the philosophies of natural wine guru Jules Chauvet, a small
6 min readMore Than Bread: Sourdough As a Window Into The Microbiome NPRArticle
More Than Bread: Sourdough As a Window Into The Microbiome
Jul 17, 2017
4 min readSANDOR KATZ’S Recipes, Techniques & Traditions FERMENTATION From Around The World JOURNEYS Eco Living MagazineArticle
SANDOR KATZ’S Recipes, Techniques & Traditions FERMENTATION From Around The World JOURNEYS
Dec 17, 2021
2 min readDelicious, nutritions BUDGET RECIPES Eat WellArticle
Delicious, nutritions BUDGET RECIPES
Oct 11, 2023
12 min readThe Future Of Food GoodArticle
The Future Of Food
Apr 22, 2018
8 min readThe Multi-million Dollar Ginger Wave Winestate MagazineArticle
The Multi-million Dollar Ginger Wave
May 2, 2021
ANYTHING good always comes back into fashion. Ginger has been used as a medicine and flavouring for food and drinks in China and India since 500 BC. Recommended for soothing digestive problems, its benefits are real not hypothetical. A few years ago,
4 min readNutritional Yeast PlantBased MagazineArticle
Nutritional Yeast
Mar 26, 2021
3 min readBiosensor Warns About Salmonella Before Food Hits Stores FuturityArticle
Biosensor Warns About Salmonella Before Food Hits Stores
Aug 14, 2019
1 min readHow Is Food Genetically Modified? How It WorksArticle
How Is Food Genetically Modified?
Jan 23, 2020
1 min readLab-grown Meat And Insect Protein Farmer's WeeklyArticle
Lab-grown Meat And Insect Protein
Jul 14, 2023
I recently received a media release in which it was claimed that the World Farmers' Organisation (WFO), which represents more than 1,2 billion farmers across the globe, has taken a “resolute stand against adopting lab-grown food as an alternative to
2 min readYour Food Choices May Add Or Cut Minutes Of Healthy Life FuturityArticle
Your Food Choices May Add Or Cut Minutes Of Healthy Life
Aug 19, 2021
3 min readOn The Scales Men's Fitness UKArticle
On The Scales
Jun 26, 2020
A key nutritional advantage to organic crops relates to the polyphenol content. These are not essential for humans, but they do have antioxidant properties and can reduce our risk of several non-communicable diseases such as cardiovascular disease an
3 min read
Reviews for The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Rating: 5 out of 5 stars
5/5
1 rating0 reviews