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...

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Bibliographic Details
Other Authors:	Rabadán, Adrián (Editor), Bernabéu, Rodolfo (Other)
Format:	eBook
Language:	Inglés
Published:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:	Business strategy 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
See on Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654595006719