Sustainable Functional Food Processing
Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of...
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Kovačević, Danijela Bursać edt Sustainable Functional Food Processing MDPI - Multidisciplinary Digital Publishing Institute 2022 1 electronic resource (454 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of the food industry with a fast-growing market fueled by new sociodemographic trends. Accordingly, functional juices and beverages made of indigenous fruits are interesting niche for various food market stakeholders. Here, biologically active compounds (BACs) and probiotics that have positive health effects in functional foods (juices) are mostly thermolabile. This is especially important for industry that still employs classical heat treatments (e.g., pasteurization), while being concerned with degradation of food quality in the final products. To prevent this, focus is on designing economic and ecological technologies that are able to preserve nutritional and sensory quality while maintaining microbiological stability in products. Such approaches are based on low-energy consumption and low-impact processing, e.g. “hurdle technology” that combines advanced and conventional methods (e.g., high-power ultrasound, pulse electric field). Food design is another important focus point for consumers’ sensory appeal and economic success of foods. Hence, technologies as 3D food printing can be particularly useful for manufacturing. Based on the above, presented topics are relevant to sustainable functional food production, functional fruit juices, BACs, “hurdle technology,” advanced food processing, 3D food printing, and authentic fruits. English Research & information: general bicssc Biology, life sciences bicssc Technology, engineering, agriculture bicssc dehydration conserving vegetables improving shelf-life rehydrated pepper histological preparation green practices meat analogue liquid additives soy protein isolate lecithin emulsion functional fruit juice hurdle technology non-thermal processing preservation quality probiotic fruit by-products lulo bagasse powder fiber antioxidant properties carotenoids cocoa shell high voltage electrical discharge tannin dietary fiber water binding capacity grindability traditional slow pressure and microwave cooking polyphenols antioxidant activity faba bean lentil pea probiotic safety toxicity pathogenicity functional food industry pharmacological interactions functional fruit juices mushroom vitamin D reducing capacity glycation Lactuca sativa metabolomics antioxidants eustress total soluble solids particle size distribution total anthocyanin content antioxidant capacity non-dairy beverages pulses chickpea lupin flow behavior animal and plant proteins computer vision system nutritional value texture water activity viscosity microstructure heavy metals amino acids pesticide fruit wastes vegetable wastes drying extraction intensification technologies phenolic acids food processing minimally processed foods UHLPC-MS/MS sous-vide cooking vegetables seafood cephalopods safety nutritive quality beetroot convective drying infrared drying purée Fourier-transform infrared spectroscopy confocal scanning microscopy fruit juice interaction drug phytochemical pharmacokinetics ginger pineapple turmeric juice mix physicochemical properties microbiological quality sensory attributes Diospyros kaki post-harvest losses dehydrated persimmon thin-layer modeling drying rate old apple cultivar biologically active compounds functional food agriculture extensive farming bisphosphonates SERMs food supplements bioavailability meal coffee juice mineral water edible mushroom nutrition phenolic compounds vacuum poria cubes optimization stage drying 3-0365-5301-0 Putnik, Predrag edt Kovačević, Danijela Bursać oth Putnik, Predrag oth |
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English |
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author2 |
Putnik, Predrag Kovačević, Danijela Bursać Putnik, Predrag |
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Putnik, Predrag Kovačević, Danijela Bursać Putnik, Predrag |
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d b k db dbk p p pp |
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HerausgeberIn Sonstige Sonstige |
title |
Sustainable Functional Food Processing |
spellingShingle |
Sustainable Functional Food Processing |
title_full |
Sustainable Functional Food Processing |
title_fullStr |
Sustainable Functional Food Processing |
title_full_unstemmed |
Sustainable Functional Food Processing |
title_auth |
Sustainable Functional Food Processing |
title_new |
Sustainable Functional Food Processing |
title_sort |
sustainable functional food processing |
publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
physical |
1 electronic resource (454 p.) |
isbn |
3-0365-5302-9 3-0365-5301-0 |
illustrated |
Not Illustrated |
work_keys_str_mv |
AT kovacevicdanijelabursac sustainablefunctionalfoodprocessing AT putnikpredrag sustainablefunctionalfoodprocessing |
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(CKB)5670000000391644 (oapen)https://directory.doabooks.org/handle/20.500.12854/93269 (EXLCZ)995670000000391644 |
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Sustainable Functional Food Processing |
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