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Sustainable Functional Food Processing

Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2022
Soggetti:
dehydration
conserving vegetables
improving shelf-life
rehydrated pepper
histological preparation
green practices
meat analogue
liquid additives
soy protein isolate
lecithin
emulsion
functional fruit juice
hurdle technology
non-thermal processing
preservation
quality
probiotic
fruit by-products
lulo bagasse powder
fiber
antioxidant properties
carotenoids
cocoa shell
high voltage electrical discharge
tannin
dietary fiber
water binding capacity
grindability
traditional
slow
pressure and microwave cooking
polyphenols
antioxidant activity
faba bean
lentil
pea
probiotic safety
toxicity
pathogenicity
functional food industry
pharmacological interactions
functional fruit juices
mushroom
vitamin D
reducing capacity
glycation
Lactuca sativa
metabolomics
antioxidants
eustress
total soluble solids
particle size distribution
total anthocyanin content
antioxidant capacity
non-dairy beverages
pulses
chickpea
lupin
flow behavior
animal and plant proteins
computer vision system
nutritional value
texture
water activity
viscosity
microstructure
heavy metals
amino acids
pesticide
fruit wastes
vegetable wastes
drying
extraction
intensification technologies
phenolic acids
food processing
minimally processed foods
UHLPC-MS/MS
sous-vide cooking
vegetables
seafood
cephalopods
safety
nutritive quality
beetroot
convective drying
infrared drying
purée
Fourier-transform infrared spectroscopy
confocal scanning microscopy
fruit juice
interaction
drug
phytochemical
pharmacokinetics
ginger
pineapple
turmeric
juice mix
physicochemical properties
microbiological quality
sensory attributes
Diospyros kaki
post-harvest losses
dehydrated persimmon
thin-layer modeling
drying rate
old apple cultivar
biologically active compounds
functional food
agriculture
extensive farming
bisphosphonates
SERMs
food
supplements
bioavailability
meal
coffee
juice
mineral water
edible mushroom
nutrition
phenolic compounds
vacuum
poria cubes
optimization
stage drying
n/a
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::T Technology, Engineering, Agriculture, Industrial processes
Accesso online:ONIX_20221025_9783036553016_122
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ONIX_20221025_9783036553016_122

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