
The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
Description
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
Product details
- No. of pages: 366
- Language: English
- Copyright: © Academic Press 2019
- Published: July 19, 2019
- Imprint: Academic Press
- eBook ISBN: 9780128175170
- Paperback ISBN: 9780128164532
About the Editor
Charis Galanakis
Affiliations and Expertise
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