Strategies to Improve the Quality of Foods / José Manuel Lorenzo, editor.

Format:

Book

Contributor:

Lorenzo, José M., editor.

Series:

Developments in Food Quality and Safety Series

Developments in Food Quality and Safety ; Volume 1

Language:

English

Subjects (All):

Food--Quality.

Food.

Food additives--Health aspects.

Food additives.

Physical Description:

1 online resource (386 pages)

Edition:

First edition.

Place of Publication:

Oxford, England : Academic Press, [2024]

Summary:

Strategies 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.

Contents:

Front Cover

Strategies to Improve the Quality of Foods

Copyright Page

Contents

List of contributors

1 Sustainability and functional foods: challenges and opportunities

1.1 Introduction

1.2 Management of environmental impact in obtaining functional foods

1.2.1 Use of underexploited natural resources: marine ecosystem

1.2.2 Use of waste from agroindustrial activities as a source of biocompounds

1.2.3 Promote the use of sustainable crops to obtain bioactive compounds

1.2.4 Development of environmentally sustainable production protocols

1.2.4.1 Microwave-assisted extraction

1.2.4.2 Ultrasound-assisted extraction

1.2.4.3 High-pressure assisted extraction

1.2.4.4 Pulsed electric fields

1.2.4.5 Supercritical fluid extraction

1.3 Conclusions

References

2 New technologies for obtaining healthy foods

2.1 Introduction

2.2 Pulsed electric field technology

2.2.1 Pulsed electric field as a new technology to recovery bioactive substances

2.2.2 Pulsed electric field as a new technology for protein extraction

2.2.3 Pulsed electric field as a new strategy to reduce NaCl content

2.3 Ultrasound technology

2.3.1 Ultrasound as a new technology to recovery of bioactive substances

2.3.2 Ultrasound as a new technology for protein extraction

2.3.3 Ultrasound to remove antinutritional factors

2.3.4 Ultrasound as a new strategy to reduce NaCl content

2.3.5 Ultrasound for development of probiotic products

2.4 Microwave technology

2.4.1 Microwave as a new technology to recovery bioactive substances

2.4.2 Microwave as a new tool to obtain essential oils

2.5 High hydrostatic pressure technology

2.5.1 High hydrostatic pressure as a new technology to recovery of bioactive substances

2.5.2 Enhancement of antioxidant properties

2.5.3 Increase of resistant starch content.

2.5.4 High hydrostatic pressure as a new strategy to reduce NaCl content

2.5.5 High hydrostatic pressure for development of probiotic products

2.6 Supercritical fluid technology

2.6.1 Supercritical fluid as a new technology to recovery of bioactive substances

2.6.2 Supercritical fluid as a new tool to obtain essential oils

2.6.3 Supercritical fluid as a strategy to obtain healthy oils

2.6.4 Supercritical fluid to remove antinutritional factors

2.7 Future perspectives and challenges

3 Salt reduction and replacers in food production

3.1 Introduction

3.2 Strategies to reduce the sodium salt in meat products

3.2.1 Salt substitution by metallic salts

3.2.2 Salt substitution by spices and herbs

3.2.3 Salt substitution by seaweeds or mushroom

3.2.4 Emerging technologies

3.3 Strategies to reduce the sodium salt in fish and seafood products

3.4 Strategies to reduce the sodium salt in baked products

3.5 Strategies to reduce the sodium salt in snacks products

3.6 Strategies to reduce the sodium salt in instant soups and bouillons

3.7 Conclusions

4 Sugar reduction and sweeteners to improve foods

4.1 Introduction

4.2 Sugar as an ingredient in the food industry

4.3 Health implications of sugar consumption

4.3.1 Dental affectations

4.3.2 Glycemic response

4.3.3 Sugar and body weight

4.3.4 Interactions with the intestinal microbiota

4.3.5 Metabolic syndrome

4.3.6 Sugar addiction

4.4 Synthetic sweeteners

4.4.1 Saccharin

4.4.2 Aspartame

4.4.3 Sucralose

4.4.4 Cyclamate

4.4.5 Acesulfame potassium

4.4.6 Neotame

4.4.7 Advantame

4.5 Synthetic sweeteners detection

4.5.1 Chromatographic techniques

4.5.2 Nonchromatographic techniques

4.6 Safety of low- and no-calorie sweeteners

4.7 Natural sweeteners.

4.7.1 Nutritive sweeteners

4.7.1.1 Honey, maple, date and agave syrups

4.7.1.2 Polyols

4.7.1.3 Rare sugars

4.7.2 Low and no-calorie natural sweeteners

4.7.2.1 Stevia (steviol glycosides) and rebaudiosides

4.7.2.2 Monk fruit (Luo han guo)

4.7.2.3 Sweet proteins

4.8 Reduction of sugar in food formulations

4.9 Public policies to reduce the sugar content in foods: Mexico´s case

4.10 Conclusion

5 Fat reduction and profile improvement in food products

5.1 Introduction

5.2 Lipids and human health

5.3 Reformulation strategies to improve food nutritional

5.3.1 Bakery and confectionery products

5.3.2 Meat products

5.3.3 Dairy products

5.3.4 Other foods

5.4 Conclusion

6 Natural alternatives and use of nitrate and nitrate salts

6.1 Introduction

6.2 Content of nitrate and nitrite in foods

6.3 Health risk and regulatory aspects

6.4 Strategies to reduce and replace commercial nitrate and nitrite salts in foods

6.5 Extracts rich in nitrate: production and effect in meat products

6.6 Fermented/dry-ripened sausages

6.7 Fermented and pasteurized meat products

6.8 Pasteurized meat products

6.9 Extracts rich in nitrite: fermentation and effect in meat products

6.10 Conclusion

7 Enrichment of foods with prebiotics

7.1 Evolution of the term prebiotic and current consensus definition

7.2 Prebiotics and potential prebiotic substances

7.3 Modulation of the gut microbiota by dietary prebiotics

7.3.1 Prebiotics

7.3.2 Synbiotics

7.4 Prebiotics in dairy and nondairy food products

7.5 Prebiotics in meat products

7.6 Prebiotics as a partial replacement for animal fat

7.7 Potential synbiotics in meat products

7.8 Final considerations and future perspectives for prebiotic foods

References.

8 Probiotics as starter and nonstarter cultures in fermented foods

8.1 Introduction

8.2 Microorganisms present in fermented foods and probiotic foods

8.3 Starter and nonstarter probiotics

8.4 Obtaining probiotics from naturally fermented and nonfermented foods

8.5 Probiotics as starter cultures for fermented products processing

8.6 Final remarks

9 Postbiotics: perspectives on innovative applications

9.1 Introduction

9.2 Postbiotics: concept and functionality

9.3 Approaches for the production of postbiotics

9.4 Potential fields for postbiotic application

9.4.1 Food industry

9.4.1.1 Biopreservation

9.4.1.2 Food packaging

9.4.1.3 Removal of biofilms

9.4.1.4 Food formulation

9.4.2 Pharmaceutical industry

9.4.3 Livestock industry

9.4.4 Agriculture industry

9.5 Concluding remarks and future trends

10 Biological control of toxic microbial metabolites in the reformulated food

10.1 Introduction

10.1.1 Types of preservation

10.1.1.1 Biological control methods to reduce bacterial spoilage in foods

10.1.1.2 Bacterial toxins/metabolites in control of food spoilage

10.1.2 Classes of bacteriocin

10.1.2.1 Biological control of fungal toxins in reformulated food products

10.1.2.2 Other methods

10.1.3 Microencapsulation

10.1.4 Lyophilization

10.1.5 Fermentation

10.2 High hydrostatic pressure

10.3 Antimicrobial peptides

10.3.1 Small antimicrobial peptides from plants and other sources

10.4 Conclusion

11 Bioactive peptides in reformulated food

11.1 Introduction

11.1.1 Reformulated food

11.1.2 Bioactive peptides

11.2 Meat products

11.3 Dairy products

11.3.1 Bioactive peptides in dairy products

11.3.2 Cardioprotective activity

11.3.3 Antidiabetic and metabolic syndrome

11.3.4 Bone health.

11.3.5 Immunomodulatory

11.3.6 Antimicrobial

11.3.7 Antioxidant

11.3.8 Multifunctional bioactive peptides

11.3.9 Food applications

11.4 Plant proteins

11.4.1 Products containing plant proteins and peptides

11.4.2 Beverages

11.4.3 Fermented products

11.4.4 Bakery product and cookies

11.5 Concluding remarks

12 An overview of novel proteins in reformulated food

12.1 Introduction

12.2 Novel source of proteins

12.2.1 Plant proteins

12.2.2 Insect protein for food

12.2.3 Microbial proteins

12.2.3.1 Microalgae

12.2.3.2 Fungi

12.3 Final remarks

13 Market needs and consumer's preferences for healthier foods

13.1 Introduction

13.2 Historical evolution of the human diet

13.3 Determinants of consumer food preferences

13.4 Current market for healthier foods

13.4.1 Healthy supermarkets in the world

13.4.2 Characteristics of healthy food markets

13.5 A case of big challenge: low-fat and low-sodium burgers

13.6 Strengths and challenges to overcome for the development of healthier foods

Index

Back Cover.

Notes:

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

Description based on print version record.

Other Format:

Print version: Lorenzo, Jose Manuel Strategies to Improve the Quality of Foods

ISBN:

9780443153471

0443153477

OCLC:

1406411863