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OverviewStrategies 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. Full Product DetailsAuthor: Jose Manuel Lorenzo (Head of Research, Centro Tecnológico de la Carne de Galicia, Ourense, Spain; Associate Professor, University of Vigo, Spain)Publisher: Elsevier Science Publishing Co Inc Imprint: Academic Press Inc Weight: 0.450kg ISBN: 9780443153464ISBN 10: 0443153469 Pages: 386 Publication Date: 24 October 2023 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand  We will order this item for you from a manufactured on demand supplier. Table of ContentsSection 1: Strategies for improving the nutritional quality of food 1. Sustainability and functional foods: Challenges and opportunities 2. New Technologies for Obtaining Health Foods 3. Salt reduction and replacers in food production 4. Sugar Reduction and Sweeteners to Improve Foods 5. Fat reduction and profile improvement in food products 6. Natural alternatives and use of nitrate and nitrate salts 7. Enrichment of foods with prebiotics Section 2: Strategies to improve food safety 8. Probiotics as starter and non-starter cultures in fermented foods 9. Post-biotics in food development 10. Biological control of toxic microbial metabolites in in the reformulated food Section 3: Innovations in food quality and safety 11. Bioactive peptides in the reformulated food 12. An overview of novel proteins in reformulated food 13. Market needs and consumer's preferences for healthier foodsReviewsAuthor InformationJose Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS. He published five hundred and eighty research papers in well-recognized peer-reviewed international journals (SCI), with 60% of them in the first quartile (number of publications in Q1 is higher than 270), and 225 communications to congresses, mostly international. Tab Content 6Author Website:Countries AvailableAll regions |
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