Strategies To Improve The Quality Of Foods

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Strategies To Improve The Quality Of Foods

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Author : José Manuel Lorenzo
language : en
Publisher: Elsevier
Release Date : 2023-10-25

Strategies To Improve The Quality Of Foods written by José Manuel Lorenzo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-25 with Medical categories.

Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists. - Provides latest information regarding the production of food products with modified composition (reformulation) - Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards - Presents salt, sugar, and fat reduction strategies in food products

Novel Strategies To Improve Shelf Life And Quality Of Foods

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Author : Santosh K. Mishra
language : en
Publisher: CRC Press
Release Date : 2020-11-25

Novel Strategies To Improve Shelf Life And Quality Of Foods written by Santosh K. Mishra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-25 with Cooking categories.

This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.

Hidden Hunger Strategies To Improve Nutrition Quality

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Author : H.K. Biesalski
language : en
Publisher: Karger Medical and Scientific Publishers
Release Date : 2018-04-17

Hidden Hunger Strategies To Improve Nutrition Quality written by H.K. Biesalski and has been published by Karger Medical and Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-17 with Medical categories.

Hidden hunger has long been an overlooked problem. Vitamin and mineral deficiencies have to be remedied and the availability of calories needs to be increased. As a matter of fact, the number of people who do not have access to a balanced diet has multiplied in rich and poor countries, with lasting consequences for health and well-being. Hidden hunger not only affects childhood growth and cognitive development, but also reduces productivity and well-being later in life, thus keeping the affected population trapped in a circle of poverty and malnutrition. This book illustrates the global fight against hunger by national governments and international organizations. Presented at the Third Hidden Hunger Conference held at the University of Hohenheim in Stuttgart, Germany, it presents a range of strategies being implemented in various regions of the world to improve nutrition quality and combat this international crisis.

Molecular Approaches To Improving Food Quality And Safety

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Author : Deepak Bhatnagar
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Molecular Approaches To Improving Food Quality And Safety written by Deepak Bhatnagar and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

Conventional food safety and quality research have traditionally dealt with the whole organism or food product, either plant or animal, or with the microorganisms that associate with these food-producing plants and ani mals at various stages of growth, development, and maturation. However, conventional research methods no longer are sufficient to bring about the improvements in quality and safety of foods that are demanded in today's marketplace by increasingly educated and sophisticated consumers. Improved quality has generally been thought to mean (l) unblemished products, particularly fruits and vegetables, and (2) the desired functional ity of protein, carbohydrates, and fats in grain oilseeds and the like to achieve the intended purpose in processing foods; for example, dough char acteristics to make bread or pasta. However, it also means the year-round ready availability of nutritious and appealing choices in all food groups that can be quickly and easily prepared. This promotes optimum nutrition, particularly necessary in children, the elderly, and special-needs groups, and it allows health conscious consumers to match their calorie intake with indi vidual needs to achieve and maintain desirable body weight.

Agriculture Food And Nutrition For Africa

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Author :
language : en
Publisher:
Release Date : 1997

Agriculture Food And Nutrition For Africa written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Technology & Engineering categories.

Regulating Safety Of Traditional And Ethnic Foods

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Author : V. Prakash
language : en
Publisher: Academic Press
Release Date : 2015-11-25

Regulating Safety Of Traditional And Ethnic Foods written by V. Prakash and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11-25 with Technology & Engineering categories.

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards

Handbook Of Food Products Manufacturing

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Author : Nirmal Sinha
language : en
Publisher: John Wiley & Sons
Release Date : 2007-04-23

Handbook Of Food Products Manufacturing written by Nirmal Sinha and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-23 with Technology & Engineering categories.

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

The Science Of Meat Quality

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Author : Chris R. Kerth
language : en
Publisher: John Wiley & Sons
Release Date : 2013-04-03

The Science Of Meat Quality written by Chris R. Kerth and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-03 with Science categories.

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.

Medicinal Plants And Foods

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Author : Gema Nieto
language : en
Publisher: MDPI
Release Date : 2020-11-20

Medicinal Plants And Foods written by Gema Nieto and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-20 with Medical categories.

Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

Current Strategies To Improve The Nutritional And Physical Quality Of Baked Goods

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Author : Mario Martinez Martinez
language : en
Publisher: MDPI
Release Date : 2020-03-18

Current Strategies To Improve The Nutritional And Physical Quality Of Baked Goods written by Mario Martinez Martinez and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-18 with Science categories.

The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.