Food Innovation as a Means of Developing Healthier and More Sustainable Foods
The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating...
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Year of Publication: | 2021 |
Language: | English |
Physical Description: | 1 electronic resource (160 p.) |
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Rabadán, Adrián edt Food Innovation as a Means of Developing Healthier and More Sustainable Foods Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (160 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes. English Business strategy bicssc melon-seed oil fruit waste tocopherols tocotrienols unsaturated fatty acids screw press tree nuts chemical composition proteins carbohydrates minerals phytochemicals polyphenols antioxidants volatile compounds saffron crocetin obesity agri-food marketing consumer behaviour economic and social crisis health innovation GM foods food labelling soybean oil willingness to pay choice experiment LC-mass spectrometry antioxidant capacity vacuum impregnation polyphenolic profile lulo fruit juice spermidine food innovation chia flax proximate composition sesame poppy product innovation process innovation neophobia food technology neophobia wine neophobia scale ham slices Crocus sativus L. pH color sensorial quality safranal pulsed electric fields pecan nut oil oil extraction yield microstructural analysis oil stability enzyme activity novel foods functional food food by-product sustainability food neophobia 3-0365-2089-9 3-0365-2090-2 Bernabéu, Rodolfo edt Rabadán, Adrián oth Bernabéu, Rodolfo oth |
language |
English |
format |
eBook |
author2 |
Bernabéu, Rodolfo Rabadán, Adrián Bernabéu, Rodolfo |
author_facet |
Bernabéu, Rodolfo Rabadán, Adrián Bernabéu, Rodolfo |
author2_variant |
a r ar r b rb |
author2_role |
HerausgeberIn Sonstige Sonstige |
title |
Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
spellingShingle |
Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_full |
Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_fullStr |
Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_full_unstemmed |
Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_auth |
Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_new |
Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
title_sort |
food innovation as a means of developing healthier and more sustainable foods |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2021 |
physical |
1 electronic resource (160 p.) |
isbn |
3-0365-2089-9 3-0365-2090-2 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT rabadanadrian foodinnovationasameansofdevelopinghealthierandmoresustainablefoods AT bernabeurodolfo foodinnovationasameansofdevelopinghealthierandmoresustainablefoods |
status_str |
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(CKB)5400000000043499 (oapen)https://directory.doabooks.org/handle/20.500.12854/76957 (EXLCZ)995400000000043499 |
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Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
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