Food Innovation as a Means of Developing Healthier and More Sustainable Foods
The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating...
Wedi'i Gadw mewn:
| Fformat: | Online |
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| Iaith: | Saesneg |
| Cyhoeddwyd: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20220111_9783036520896_789 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| _version_ | 1869520984819630080 |
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| collection | Directory of Open Access Books |
| description | The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes. |
| format | Online |
| id | doab-20.500.12854ir-76957 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-769572024-03-30T12:51:34Z Food Innovation as a Means of Developing Healthier and More Sustainable Foods Rabadán, Adrián Bernabéu, Rodolfo melon-seed oil fruit waste tocopherols tocotrienols unsaturated fatty acids screw press tree nuts chemical composition proteins carbohydrates minerals phytochemicals polyphenols antioxidants volatile compounds saffron crocetin obesity agri-food marketing consumer behaviour economic and social crisis health innovation GM foods food labelling soybean oil willingness to pay choice experiment LC-mass spectrometry antioxidant capacity vacuum impregnation polyphenolic profile lulo fruit juice spermidine food innovation chia flax proximate composition sesame poppy product innovation process innovation neophobia food technology neophobia wine neophobia scale ham slices Crocus sativus L. pH color sensorial quality safranal pulsed electric fields pecan nut oil oil extraction yield microstructural analysis oil stability enzyme activity novel foods functional food food by-product sustainability food neophobia thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJC Business strategy The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating their products, manufacturers can offer healthier choices for an ever-growing number of consumers interested in maintaining a balanced diet. In addition, market demand for more sustainable foods contributes to a lower environmental impact in their production. In this regard, current areas of interest include the production of foods using a lower amount of inputs, as well as the utilization of food by-products to improve the amount and quality of available foods. Another aspect to be considered is that not all consumers are willing to eat foods produced with new ingredients or novel technologies. Hence, the development of innovations in food products should take into account the influence of the so-called consumer food neophobia. For this reason, papers dealing with the consumer acceptance of these food innovations are also welcome. Thus, the aim of this Special Issue of Foods is to provide documents focused on the production of healthier and more sustainable foods by using novel ingredients, food by-products, or new production processes. 2022-01-11T13:47:37Z 2022-01-11T13:47:37Z 2021 book ONIX_20220111_9783036520896_789 9783036520896 9783036520902 https://directory.doabooks.org/handle/20.500.12854/76957 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4548 https://mdpi.com/books/pdfview/book/4548 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-2090-2 10.3390/books978-3-0365-2090-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036520896 9783036520902 160 Basel, Switzerland open access |
| spellingShingle | melon-seed oil fruit waste tocopherols tocotrienols unsaturated fatty acids screw press tree nuts chemical composition proteins carbohydrates minerals phytochemicals polyphenols antioxidants volatile compounds saffron crocetin obesity agri-food marketing consumer behaviour economic and social crisis health innovation GM foods food labelling soybean oil willingness to pay choice experiment LC-mass spectrometry antioxidant capacity vacuum impregnation polyphenolic profile lulo fruit juice spermidine food innovation chia flax proximate composition sesame poppy product innovation process innovation neophobia food technology neophobia wine neophobia scale ham slices Crocus sativus L. pH color sensorial quality safranal pulsed electric fields pecan nut oil oil extraction yield microstructural analysis oil stability enzyme activity novel foods functional food food by-product sustainability food neophobia thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJC Business strategy Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| title | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| title_full | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| title_fullStr | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| title_full_unstemmed | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| title_short | Food Innovation as a Means of Developing Healthier and More Sustainable Foods |
| title_sort | food innovation as a means of developing healthier and more sustainable foods |
| topic | melon-seed oil fruit waste tocopherols tocotrienols unsaturated fatty acids screw press tree nuts chemical composition proteins carbohydrates minerals phytochemicals polyphenols antioxidants volatile compounds saffron crocetin obesity agri-food marketing consumer behaviour economic and social crisis health innovation GM foods food labelling soybean oil willingness to pay choice experiment LC-mass spectrometry antioxidant capacity vacuum impregnation polyphenolic profile lulo fruit juice spermidine food innovation chia flax proximate composition sesame poppy product innovation process innovation neophobia food technology neophobia wine neophobia scale ham slices Crocus sativus L. pH color sensorial quality safranal pulsed electric fields pecan nut oil oil extraction yield microstructural analysis oil stability enzyme activity novel foods functional food food by-product sustainability food neophobia thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJC Business strategy |
| topic_facet | melon-seed oil fruit waste tocopherols tocotrienols unsaturated fatty acids screw press tree nuts chemical composition proteins carbohydrates minerals phytochemicals polyphenols antioxidants volatile compounds saffron crocetin obesity agri-food marketing consumer behaviour economic and social crisis health innovation GM foods food labelling soybean oil willingness to pay choice experiment LC-mass spectrometry antioxidant capacity vacuum impregnation polyphenolic profile lulo fruit juice spermidine food innovation chia flax proximate composition sesame poppy product innovation process innovation neophobia food technology neophobia wine neophobia scale ham slices Crocus sativus L. pH color sensorial quality safranal pulsed electric fields pecan nut oil oil extraction yield microstructural analysis oil stability enzyme activity novel foods functional food food by-product sustainability food neophobia thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJC Business strategy |
| url | ONIX_20220111_9783036520896_789 |