Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties
Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation o...
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| Autors principals: | , , , |
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| Autor corporatiu: | |
| Format: | Electrònic eBook |
| Idioma: | anglès |
| Publicat: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Edició: | 1st ed. 2025. |
| Col·lecció: | Food Engineering Series,
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| Matèries: | |
| Accés en línia: | https://doi.org/10.1007/978-3-031-96610-1 |
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Taula de continguts:
- Design and Development of Healthier and Functional Foods Based on Meat and Milk
- Reduction of Salt Content in Meat Products
- Replacement of Phosphates in Boiled Sausages
- Reformulation of Meat Products for Fat Reduction
- Drying Fruit and Vegetables in a Thin Layer 367
- Modeling the Process of Drying in a Thin Layer
- Fruit and Vegetable Powder as a Functional Food Additive
- Phenolic Compounds in Fruits and Vegetables 525.