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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness - 1st Edition - ISBN: 9780128164532, 9780128175170

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

1st Edition

Editor: Charis Galanakis
Paperback ISBN: 9780128164532
eBook ISBN: 9780128175170
Imprint: Academic Press
Published Date: 19th July 2019
Page Count: 366
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Description

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.

Key Features

  • 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

Readership

Nutrition researchers, food scientists, technologists, engineers, and chemists working in food science; new product developers; researchers, academics and professionals working in the food industry. The book could also be used in postgraduate programs focused on food chemistry, food science and technology and food processing

Table of Contents

  1. Wellness Ingredients and Functional Foods
    2. Fruit-based Functional Foods
    3. The Concept of Superfoods in Diet
    4. Microalgae as Healthy Ingredients for Functional Foods
    5. Edible Insects and Related Products
    6. Low Glycemic Index Ingredients and Modified Starches In Food Products
    7. Products Based on Omega-3 Polyunsaturated Fatty Acids & Health Effects
    8. Gluten-free Products
    9. Food Industry Processing By-products in Foods
    10. Pro- and Prebiotic Foods that Modulate Human Health
    11. Production and Recovery of Bioaromas Synthesized by Microorganisms

Details

No. of pages:
366
Language:
English
Copyright:
© Academic Press 2019
Published:
19th July 2019
Imprint:
Academic Press
Paperback ISBN:
9780128164532
eBook ISBN:
9780128175170

About the Editor

Charis Galanakis

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

Affiliations and Expertise

Galanakis Laboratories, Chania, Greece

Ratings and Reviews