Alternative and replacement foods /
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length...
| Other Authors: | , |
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| Language: | English |
| Published: |
London :
Academic Press,
[2018]
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| Series: | Handbook of food bioengineering ;
v. 17. |
| Subjects: | |
| Online Access: | ScienceDirect |
Table of Contents:
- Cover; Title Page; Copyright Page; Contents; List of Contributors; Foreword; Series Preface; Preface for Volume 17: Alternative and Replacement Foods; Chapter 1
- A New Approach: Replacement and Alternative Foods for Food Industry; 1
- Introduction; 2
- Definition of Replacement Foods; 2.1
- Aspects and Examples of Fat and Sugar Replacers; 2.2
- Applications and the Development of Fat and Sugar Replacers in the Food Industry; 3
- Alternative Foods; 3.1
- Single-Cell Protein (SCP) as an Alternative Food; 3.1.1
- Bacteria; 3.1.2
- Yeasts; 3.1.3
- Filamentous fungi; 3.1.4
- Algae.
- 3.2
- Single-Cell Oil (SCO) as an Alternative Food3.3
- Other Alternative Foods used in the Industry; 4
- Conclusions; References; Chapter 2
- Natural Antioxidants and Food Applications: Healthy Perspectives; 1
- Introduction; 2
- Free Radicals and Their Main Consequences; 3
- Lipids and Proteins: Oxidation; 4
- The Use of Antioxidants in Foods; 4.1
- Antioxidants: Functions, Classification, Principles, and Mechanisms of Action; 4.2
- Evaluation of Antioxidant Potential: Main Influential Factors; 4.2.1
- Folinâ#x80;#x93;Ciocalteu assay; 4.2.2
- Ferric-reducing ability of plasma (FRAP) assay.
- 4.2.3
- 2,2-Diphenyl-1-picryl-hydrazyl (DPPH) assay5
- Natural Antioxidants: An Alternative to Synthetic Additives; 6
- Main Applications in Products of Animal Origin; 6.1
- Preparation of Healthier Meat Products; 7
- Use of Natural Antioxidants: Technological and Dietary Strategies Favoring the Migration of Bioactive Compounds; 8
- Prooxidant Effects; 9
- Final Considerations; References; Further Reading; Chapter 3
- Trends and Possibilities of the Use of Probiotics in Food Production; 1
- Introduction; 2
- Technological Possibilities of Probiotic Application in Different Food Products.
- 2.1
- Products of Plant Origin2.2
- Products of Animal Origin; 2.2.1
- Dairy products; 2.2.2
- Meat products; 2.2.3
- Nonfermented probiotic foods; 3
- Food Matrices as Protection for Probiotics; 3.1
- Hurdles to Overcome during Passage through the GIT; 3.2
- Different Kinds of Food Matrices; 3.2.1
- Dairy matrix; 3.2.2
- Nondairy food matrices; 3.2.2.1
- Vegetables and fruits as matrices; 3.2.2.2
- Cereal matrices; 3.2.2.3
- Meat matrix; 4
- Conclusions; References; Further Reading; Chapter 4
- Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications.
- 1
- Introduction2
- Antioxidants; 3
- Bioactive Peptides; 4
- Polyunsaturated Fatty Acids; 5
- Probiotics, Prebiotics, and Symbiotics; 5.1
- Probiotics; 5.2
- Prebiotics; 6
- Hormones, Analogs, and Hormone Regulators; 7
- Thermogenic Foods; 8
- New Approach: Food Intolerance and Allergy; 8.1
- Lactose and Cowâ#x80;#x99;s Milk Protein Allergy (CMPA); 8.2
- Gluten; 8.3
- Phenylalanine; 9
- Future Perspectives; References; Further Reading; Chapter 5
- Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernouri ... ; 1
- Introduction.
- 2
- Malnutrition and its Causes.