Alternative and Replacement Foods

图书简介

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 and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods.

1. A New Approach: Replacement and Alternative Foods for Food Industry 2. Home Meal Replacement Regimen for Various Age Groups 3. Concerns over dietary supplements, their quality, use and general safety 4. Relevant aspects in the development of extruded high-protein snacks: An alternative to reduce global undernourishment 5. Natural antioxidants and food applications: healthy perspectives 6. The latest boom on food market goes back to ancient times: Vegan nutrition in sports and exercise - the healthy athlete 7. Trends and possibilities of the use of probiotics in food production 8. Nutraceuticals in alternative and underutilized fruits as functional food ingredients: ancient species for new health needs 9. Designer and functional food lipids in dietary regimes: Current trends and future prospects 10. Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Anti-Obesity Foods 11. Annatto carotenoids as additives replacers in meat products 12. Gluten-free bakery products 13. Potential of novel bioactive peptides as functional food ingredients in preventing cardiovascular disease 14. Methods to improve the quality of plant and animal by-products used as alternative protein sources to fish meal in aquafeeds 15. Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta

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Alternative and Replacement Foods（Handbook of Food Bioengineering） 通过微生物的生物技术改进作物：微生物的生物技术和生物工程的新进展 卷17 食品科学技术基础学科

Alternative and Replacement Foods（Handbook of Food Bioengineering）

通过微生物的生物技术改进作物：微生物的生物技术和生物工程的新进展卷17
食品科学技术基础学科