Alternative and Replacement Foods

Erscheinungsjahr 2018
ISBN: 978-0-12-811446-9
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 494 Seiten, Format (B × H): 189 mm x 233 mm, Gewicht: 1012 g

Reihe: Handbook of Food Bioengineering

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods.

Zielgruppe

<p>food scientists and researchers in the dietetics area, individuals dealing with food policy,undergrad and postgrad students in food engineering, biotechnology, emerging technologies, safety issues and quality control</p>

Autoren/Hrsg.

Grumezescu

Holban

Grumezescu, Alexandru Mihai

Holban, Alina Maria

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. A New Approach: Replacement and Alternative Foods for Food Industry
2. Home Meal Replacement Regimen for Various Age Groups
3. Concerns over dietary supplements, their quality, use and general safety
4. Relevant aspects in the development of extruded high-protein snacks: An alternative to reduce global undernourishment
5. Natural antioxidants and food applications: healthy perspectives
6. The latest boom on food market goes back to ancient times: Vegan nutrition in sports and exercise - the healthy athlete
7. Trends and possibilities of the use of probiotics in food production
8. Nutraceuticals in alternative and underutilized fruits as functional food ingredients: ancient species for new health needs
9. Designer and functional food lipids in dietary regimes: Current trends and future prospects
10. Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Anti-Obesity Foods
11. Annatto carotenoids as additives replacers in meat products
12. Gluten-free bakery products
13. Potential of novel bioactive peptides as functional food ingredients in preventing cardiovascular disease
14. Methods to improve the quality of plant and animal by-products used as alternative protein sources to fish meal in aquafeeds
15. Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta

Über Autor(innen)

Grumezescu, Alexandru Mihai
Dr. Grumezescu is Assistant Professor at the Department of Science and Engineering of Oxide Materials and Nanomaterials, in the Faculty of Applied Chemistry and Materials Science, with a second affiliation to the Faculty of Medical Engineering, at the Politehnica University of Bucharest in Romania. He is an experienced and oft-published researcher and editor in the field of nano and biomaterials, and he is the Editor-in-Chief of three journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience, and Biomaterials and Tissue Engineering Bulletin. He also serves as editor or guest editor for several notable journals. Dr. Grumezescu has published 150 peer-reviewed papers, 20 book chapters, 6 co-authored books and 11 edited books.

Holban, Alina Maria
Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.