Strategies for Obtaining Healthier Foods

José Manuel Lorenzo Rodriguez and Francisco Javier Carballo García (Editors)
University of Vigo, Vigo, Spain

Series: Food Science and Technology
BISAC: TEC012000

Clear

$310.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

eBook

Digitally watermarked, DRM-free.
Immediate eBook download after purchase.

Product price
Additional options total:
Order total:

Quantity:

Details

Consumers are increasingly demanding, looking for different food products, new, more shocking and surprising, and providing more pleasurable feelings. At the same time, consumers are becoming more informed and aware about food and health issues, demanding increasingly safe and healthy products. In such a scenario, the current food industry must maximize efforts to combine innovation, the ability to surprise, quality and safety. On the other hand, it is clear that there is no total overlap between the healthy aspects of food and the perception of this healthiness by consumers. In this sense, consumer information, education and awareness have to be important work areas in the future.

This book aims to cover the modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards.

The first two chapters are devoted to the novel systems of food hygienization; that is to say, the non-thermal technologies and phage therapy. The next two chapters cover the use of microbial cultures as bioprotective agents or with probiotic purposes in the food industry. Then, three chapters deal with the use of natural substances as preservatives, antioxidants, colorants, emulsifiers, sweeteners, anticaking agents, tenderizers, stabilizers, thickeners and gelling agents. The strategies for reducing some suspicious ingredients, or ingredients that arouse more misgivings in consumers (e.g. salt, fat, etc.), and minimally modifying the sensorial characteristics and consumer acceptability of the foods are also treated in several chapters. The use of microencapsulation, a promising technology for adding additives and ingredients to foods as well as the development of new healthy products are also described. Finally, the benefits and risks of consuming genetically modified food for the population and the technical aspects for producers are detailed in the last chapter.

All of the contributors are active researchers, and they maintain excellent international reputations and great expertise in their respective areas. Overall, this book will be useful for graduates studying food science and technology, and for researchers, scientists, policy-makers and professionals from the food industries. (Imprint: Nova)

Preface

Chapter 1. Microbial Inactivation by Non-Thermal Technologies for Food Preservation
Guillermo Cebrián and Santiago Condón (Food Technology, Faculty of Veterinary Medicine of Zaragoza, Agro-Alimentary Institute of Aragon-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain)

Chapter 2. Phage Therapy in Food Hygiene
Pilar Cortés and Montserrat Llagostera (Department of Genetics and Microbiology, University of Barcelona, Barcelona, Spain)

Chapter 3. The Use of Bioprotective Cultures
Giuseppe Comi and Lucilla Iacumin (Department of Agro Food, Environmental and Animal Science, University of Udine, Italy)

Chapter 4. The Use of Probiotics in the Food Industry
Ana Maria Gomes, José Carlos Andrade and Ana Cristina Freitas (CBQF – Center for Biotechnology and Fine Chemistry - Associated Laboratory, School of Biotechnology, Catholic University of Portugal, Porto, Portugal, and others)

Chapter 5. Antibacterial Substances as Biopreservatives in Foods
Ana Rodríguez, Beatriz Martínez and Pilar García (Institute of Dairy Products of Asturias (IPLA-CSIC). DairySafe Group, Amandi, Spain)

Chapter 6. The Use of Natural Antioxidants to Replace Chemical Antioxidants in Foods
José M. Lorenzo, Paulo Eduardo S. Munekata, Juliana C. Baldin, Daniel Franco, Rubén Domínguez and Marco A. Trindade (Meat Technological Center of Galicia, Ourense, Spain, and others)

Chapter 7. Natural Substances as Substitutes for Chemical Additives
Sidonia Martínez, Juan A. Centeno and Javier Carballo (Area of Food Technology, Faculty of Sciences, University of Vigo, Ourense, Spain)

Chapter 8. Salt Reduction Strategies in Meat Products Made from Whole Pieces
Rubén Domínguez, Mirian Pateiro, Cristina Pérez-Santaescolástica, Paulo Eduardo S. Munekata and José M. Lorenzo (Technological Center of Meat Galicia, Ourense, Spain, and others)

Chapter 9. Strategies to Reduce the Salt Content in Fermented Meat Products
Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos and Marise Aparecida Rodrigues Pollonio (Federal University of Santa Maria, Rio Grande do Sul, Brazil, and others)

Chapter 10. Strategies for Fat Reduction and Improvement of Emulsified Meat Products
Lucas Marchetti, Alicia N. Califano and Silvina C. Andrés (Center for Research and Development in Food Cryotechnologys (CIDCA) CONICET, CIC.PBA, Faculty of Exact Sciences, National University of La Plata (UNLP), La Plata, Argentina)

Chapter 11. The Use of Microencapsulation by Spray-Drying and Its Application in Meat Products
Daniel Franco, Teresa Antequera, Samantha Cristina de Pinho, Estefanía Jiménez, Trinidad Pérez-Palacios, Carmen Sílvia Fávaro-Trindade and Jose Manuel Lorenzo (Meat Technology centre of Galicia, Ourense, Spain, and others)

Chapter 12. Transgenic (Genetically Modified) Foods: Risks and Opportunities
Gema Nieto and Gaspar Ros (University of Murcia, Murcia, Spain)

About the Editors

Index

You have not viewed any product yet.