Eco-Novel Food and Feed
Innovation is recognized as the key driver of economic growth. Trends in the food industry deal with a permanent need to develop new food products, adjusted to the consumer demands and, in the near future, to the scarcity of food resources. The concepts of sustainable food production and food produc...
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| Formaat: | Online |
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| Taal: | Engels |
| Gepubliceerd in: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Onderwerpen: | |
| Online toegang: | ONIX_20210501_9783039431083_951 |
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| _version_ | 1869523486579359744 |
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| collection | Directory of Open Access Books |
| description | Innovation is recognized as the key driver of economic growth. Trends in the food industry deal with a permanent need to develop new food products, adjusted to the consumer demands and, in the near future, to the scarcity of food resources. The concepts of sustainable food production and food products as health and wellness promoters, the use of alternative ingredients such as new protein sources, and the use of by-products in designing food or feed formulations according to bioeconomic principles, are current topics that act as driving forces for innovation. Currently, food and feed product development methodologies are generally based on chemical and nutritional properties, complemented with a sensory validation carried out in the final stages of the development process. In the creative process, the food macromolecules are the major players for the creation of relevant food structures such as foams, emulsions, and gels. The development of gluten-free or vegetarian products using alternative proteins and polysaccharides, the use of food industry by-products as sources of these structuring biopolymers, and the structural implications of adding protein and/or fiber-rich healthy ingredients are some of the challenges in creating novel food and feed products. Finally, the consumer attitude towards new food products is a relevant issue for the success of the novelties, and should be considered for close-to-market novel products. |
| format | Online |
| id | doab-20.500.12854ir-69205 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-692052024-03-28T03:30:52Z Eco-Novel Food and Feed De Sousa, Isabel Maria Nunes Raymundo, Anabela Torres, María Dolores thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Innovation is recognized as the key driver of economic growth. Trends in the food industry deal with a permanent need to develop new food products, adjusted to the consumer demands and, in the near future, to the scarcity of food resources. The concepts of sustainable food production and food products as health and wellness promoters, the use of alternative ingredients such as new protein sources, and the use of by-products in designing food or feed formulations according to bioeconomic principles, are current topics that act as driving forces for innovation. Currently, food and feed product development methodologies are generally based on chemical and nutritional properties, complemented with a sensory validation carried out in the final stages of the development process. In the creative process, the food macromolecules are the major players for the creation of relevant food structures such as foams, emulsions, and gels. The development of gluten-free or vegetarian products using alternative proteins and polysaccharides, the use of food industry by-products as sources of these structuring biopolymers, and the structural implications of adding protein and/or fiber-rich healthy ingredients are some of the challenges in creating novel food and feed products. Finally, the consumer attitude towards new food products is a relevant issue for the success of the novelties, and should be considered for close-to-market novel products. 2021-05-01T15:43:43Z 2021-05-01T15:43:43Z 2020 book ONIX_20210501_9783039431083_951 9783039431083 9783039431090 https://directory.doabooks.org/handle/20.500.12854/69205 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/2977 https://mdpi.com/books/pdfview/book/2977 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03943-109-0 10.3390/books978-3-03943-109-0 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039431083 9783039431090 110 Basel, Switzerland open access |
| spellingShingle | thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society Eco-Novel Food and Feed |
| title | Eco-Novel Food and Feed |
| title_full | Eco-Novel Food and Feed |
| title_fullStr | Eco-Novel Food and Feed |
| title_full_unstemmed | Eco-Novel Food and Feed |
| title_short | Eco-Novel Food and Feed |
| title_sort | eco novel food and feed |
| topic | thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| topic_facet | thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society |
| url | ONIX_20210501_9783039431083_951 |