Strategies to improve the quality of foods

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Bibliographic Details
Format Electronic eBook
LanguageEnglish
Published London, United Kingdom ; San Diego, CA : Academic Press, 2023.
SeriesDevelopments in food quality and safety ; v. 1
Subjects
Food > Quality.
Food additives > Health aspects.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780443153471
0443153477
9780443153464
0443153469
Physical Description1 online resource

Cover

Table of Contents:
  • Front Cover
  • Strategies to Improve the Quality of Foods
  • Copyright Page
  • Contents
  • List of contributors
  • 1 Sustainability and functional foods: challenges and opportunities
  • 1.1 Introduction
  • 1.2 Management of environmental impact in obtaining functional foods
  • 1.2.1 Use of underexploited natural resources: marine ecosystem
  • 1.2.2 Use of waste from agroindustrial activities as a source of biocompounds
  • 1.2.3 Promote the use of sustainable crops to obtain bioactive compounds
  • 1.2.4 Development of environmentally sustainable production protocols
  • 1.2.4.1 Microwave-assisted extraction
  • 1.2.4.2 Ultrasound-assisted extraction
  • 1.2.4.3 High-pressure assisted extraction
  • 1.2.4.4 Pulsed electric fields
  • 1.2.4.5 Supercritical fluid extraction
  • 1.3 Conclusions
  • References
  • 2 New technologies for obtaining healthy foods
  • 2.1 Introduction
  • 2.2 Pulsed electric field technology
  • 2.2.1 Pulsed electric field as a new technology to recovery bioactive substances
  • 2.2.2 Pulsed electric field as a new technology for protein extraction
  • 2.2.3 Pulsed electric field as a new strategy to reduce NaCl content
  • 2.3 Ultrasound technology
  • 2.3.1 Ultrasound as a new technology to recovery of bioactive substances
  • 2.3.2 Ultrasound as a new technology for protein extraction
  • 2.3.3 Ultrasound to remove antinutritional factors
  • 2.3.4 Ultrasound as a new strategy to reduce NaCl content
  • 2.3.5 Ultrasound for development of probiotic products
  • 2.4 Microwave technology
  • 2.4.1 Microwave as a new technology to recovery bioactive substances
  • 2.4.2 Microwave as a new tool to obtain essential oils
  • 2.5 High hydrostatic pressure technology
  • 2.5.1 High hydrostatic pressure as a new technology to recovery of bioactive substances
  • 2.5.2 Enhancement of antioxidant properties
  • 2.5.3 Increase of resistant starch content.
  • 2.5.4 High hydrostatic pressure as a new strategy to reduce NaCl content
  • 2.5.5 High hydrostatic pressure for development of probiotic products
  • 2.6 Supercritical fluid technology
  • 2.6.1 Supercritical fluid as a new technology to recovery of bioactive substances
  • 2.6.2 Supercritical fluid as a new tool to obtain essential oils
  • 2.6.3 Supercritical fluid as a strategy to obtain healthy oils
  • 2.6.4 Supercritical fluid to remove antinutritional factors
  • 2.7 Future perspectives and challenges
  • References
  • 3 Salt reduction and replacers in food production
  • 3.1 Introduction
  • 3.2 Strategies to reduce the sodium salt in meat products
  • 3.2.1 Salt substitution by metallic salts
  • 3.2.2 Salt substitution by spices and herbs
  • 3.2.3 Salt substitution by seaweeds or mushroom
  • 3.2.4 Emerging technologies
  • 3.3 Strategies to reduce the sodium salt in fish and seafood products
  • 3.4 Strategies to reduce the sodium salt in baked products
  • 3.5 Strategies to reduce the sodium salt in snacks products
  • 3.6 Strategies to reduce the sodium salt in instant soups and bouillons
  • 3.7 Conclusions
  • References
  • 4 Sugar reduction and sweeteners to improve foods
  • 4.1 Introduction
  • 4.2 Sugar as an ingredient in the food industry
  • 4.3 Health implications of sugar consumption
  • 4.3.1 Dental affectations
  • 4.3.2 Glycemic response
  • 4.3.3 Sugar and body weight
  • 4.3.4 Interactions with the intestinal microbiota
  • 4.3.5 Metabolic syndrome
  • 4.3.6 Sugar addiction
  • 4.4 Synthetic sweeteners
  • 4.4.1 Saccharin
  • 4.4.2 Aspartame
  • 4.4.3 Sucralose
  • 4.4.4 Cyclamate
  • 4.4.5 Acesulfame potassium
  • 4.4.6 Neotame
  • 4.4.7 Advantame
  • 4.5 Synthetic sweeteners detection
  • 4.5.1 Chromatographic techniques
  • 4.5.2 Nonchromatographic techniques
  • 4.6 Safety of low- and no-calorie sweeteners
  • 4.7 Natural sweeteners.
  • 4.7.1 Nutritive sweeteners
  • 4.7.1.1 Honey, maple, date and agave syrups
  • 4.7.1.2 Polyols
  • 4.7.1.3 Rare sugars
  • 4.7.2 Low and no-calorie natural sweeteners
  • 4.7.2.1 Stevia (steviol glycosides) and rebaudiosides
  • 4.7.2.2 Monk fruit (Luo han guo)
  • 4.7.2.3 Sweet proteins
  • 4.8 Reduction of sugar in food formulations
  • 4.9 Public policies to reduce the sugar content in foods: Mexico´s case
  • 4.10 Conclusion
  • References
  • 5 Fat reduction and profile improvement in food products
  • 5.1 Introduction
  • 5.2 Lipids and human health
  • 5.3 Reformulation strategies to improve food nutritional
  • 5.3.1 Bakery and confectionery products
  • 5.3.2 Meat products
  • 5.3.3 Dairy products
  • 5.3.4 Other foods
  • 5.4 Conclusion
  • References
  • 6 Natural alternatives and use of nitrate and nitrate salts
  • 6.1 Introduction
  • 6.2 Content of nitrate and nitrite in foods
  • 6.3 Health risk and regulatory aspects
  • 6.4 Strategies to reduce and replace commercial nitrate and nitrite salts in foods
  • 6.5 Extracts rich in nitrate: production and effect in meat products
  • 6.6 Fermented/dry-ripened sausages
  • 6.7 Fermented and pasteurized meat products
  • 6.8 Pasteurized meat products
  • 6.9 Extracts rich in nitrite: fermentation and effect in meat products
  • 6.10 Conclusion
  • References
  • 7 Enrichment of foods with prebiotics
  • 7.1 Evolution of the term prebiotic and current consensus definition
  • 7.2 Prebiotics and potential prebiotic substances
  • 7.3 Modulation of the gut microbiota by dietary prebiotics
  • 7.3.1 Prebiotics
  • 7.3.2 Synbiotics
  • 7.4 Prebiotics in dairy and nondairy food products
  • 7.5 Prebiotics in meat products
  • 7.6 Prebiotics as a partial replacement for animal fat
  • 7.7 Potential synbiotics in meat products
  • 7.8 Final considerations and future perspectives for prebiotic foods
  • References.
  • 8 Probiotics as starter and nonstarter cultures in fermented foods
  • 8.1 Introduction
  • 8.2 Microorganisms present in fermented foods and probiotic foods
  • 8.3 Starter and nonstarter probiotics
  • 8.4 Obtaining probiotics from naturally fermented and nonfermented foods
  • 8.5 Probiotics as starter cultures for fermented products processing
  • 8.6 Final remarks
  • References
  • 9 Postbiotics: perspectives on innovative applications
  • 9.1 Introduction
  • 9.2 Postbiotics: concept and functionality
  • 9.3 Approaches for the production of postbiotics
  • 9.4 Potential fields for postbiotic application
  • 9.4.1 Food industry
  • 9.4.1.1 Biopreservation
  • 9.4.1.2 Food packaging
  • 9.4.1.3 Removal of biofilms
  • 9.4.1.4 Food formulation
  • 9.4.2 Pharmaceutical industry
  • 9.4.3 Livestock industry
  • 9.4.4 Agriculture industry
  • 9.5 Concluding remarks and future trends
  • References
  • 10 Biological control of toxic microbial metabolites in the reformulated food
  • 10.1 Introduction
  • 10.1.1 Types of preservation
  • 10.1.1.1 Biological control methods to reduce bacterial spoilage in foods
  • 10.1.1.2 Bacterial toxins/metabolites in control of food spoilage
  • 10.1.2 Classes of bacteriocin
  • 10.1.2.1 Biological control of fungal toxins in reformulated food products
  • 10.1.2.2 Other methods
  • 10.1.3 Microencapsulation
  • 10.1.4 Lyophilization
  • 10.1.5 Fermentation
  • 10.2 High hydrostatic pressure
  • 10.3 Antimicrobial peptides
  • 10.3.1 Small antimicrobial peptides from plants and other sources
  • 10.4 Conclusion
  • References
  • 11 Bioactive peptides in reformulated food
  • 11.1 Introduction
  • 11.1.1 Reformulated food
  • 11.1.2 Bioactive peptides
  • 11.2 Meat products
  • 11.3 Dairy products
  • 11.3.1 Bioactive peptides in dairy products
  • 11.3.2 Cardioprotective activity
  • 11.3.3 Antidiabetic and metabolic syndrome
  • 11.3.4 Bone health.
  • 11.3.5 Immunomodulatory
  • 11.3.6 Antimicrobial
  • 11.3.7 Antioxidant
  • 11.3.8 Multifunctional bioactive peptides
  • 11.3.9 Food applications
  • 11.4 Plant proteins
  • 11.4.1 Products containing plant proteins and peptides
  • 11.4.2 Beverages
  • 11.4.3 Fermented products
  • 11.4.4 Bakery product and cookies
  • 11.5 Concluding remarks
  • References
  • 12 An overview of novel proteins in reformulated food
  • 12.1 Introduction
  • 12.2 Novel source of proteins
  • 12.2.1 Plant proteins
  • 12.2.2 Insect protein for food
  • 12.2.3 Microbial proteins
  • 12.2.3.1 Microalgae
  • 12.2.3.2 Fungi
  • 12.3 Final remarks
  • References
  • 13 Market needs and consumer's preferences for healthier foods
  • 13.1 Introduction
  • 13.2 Historical evolution of the human diet
  • 13.3 Determinants of consumer food preferences
  • 13.4 Current market for healthier foods
  • 13.4.1 Healthy supermarkets in the world
  • 13.4.2 Characteristics of healthy food markets
  • 13.5 A case of big challenge: low-fat and low-sodium burgers
  • 13.6 Strengths and challenges to overcome for the development of healthier foods
  • References
  • Index
  • Back Cover.

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