Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods. Discusses how specialty food products improve diet and heathSummarizes advances in dietary supplements, probiotics and nutraceuticalsIncludes research advances on snacks, vegan diets, gluten-free foods and moreProvides identification and research studies on anti-obesity foodsPresents information on alternative protein sources INDICE: 1. A New Approach: Replacement And Alternative Foods For Food Industry2. Home Meal Replacement Regimen for Various Age Groups3. Concerns over dietary supplements, their quality, use and general safety4. Relevant aspects in the development of extruded high-protein snacks: An alternative to reduce global undernourishment5. Natural antioxidants and food applications: healthy perspectives6. The latest boom on food market goes back to ancient times: Vegan nutrition in sports & exercise - the healthy athlete7. Trends and possibilities of the use of probiotics in food production8. Nutraceuticals in alternative and underutilized fruits as functional food ingredients: ancient species for new health needs9. Designer and functional food lipids in dietary regimes: Current trends and future prospects10. Single-Cell Protein As A Source Of Biologically Active Ingredients For The Formulation Of Anti-Obesity Foods11. Annatto carotenoids as additives replacers in meat products12. Gluten-free bakery products13. Potential of novel bioactive peptides as functional food ingredients in preventing cardiovascular disease14. Methods to improve the quality of plant and animal by-products used as alternative protein sources to fish meal in aquafeeds15. Alternative Proteins Ans Pseudocereals In The Development Of Gluten-Free Pasta
- ISBN: 978-0-12-811446-9
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 472
- Fecha Publicación: 02/02/2018
- Nº Volúmenes: 1
- Idioma: Inglés