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The role of alternative and innovative food ingredients and products in consumer wellness

Record Type:	Language materials, printed : Monograph/item
Title/Author:	The role of alternative and innovative food ingredients and products in consumer wellness/ edited by Charis M. Galanakis.
other author:	Galanakis, Charis M.
Published:	Amsterdam :Academic Press, : 2019.,
Description:	1 online resource
Notes:	1. Wellness Ingredients and Functional Foods -- 2. Fruit-based Functional Foods -- 3. The Concept of Superfoods in Diet -- 4. Microalgae as Healthy Ingredients for Functional Foods -- 5. Edible Insects and Related Products -- 6. Low Glycemic Index Ingredients and Modified Starches In Food Products -- 7. Products Based on Omega-3 Polyunsaturated Fatty Acids & Health Effects -- 8. Gluten-free Products -- 9. Food Industry Processing By-products in Foods -- 10. Pro- and Prebiotic Foods that Modulate Human Health -- 11. Production and Recovery of Bioaromas Synthesized by Microorganisms
Subject:	Functional foods. -
Online resource:	https://www.sciencedirect.com/science/book/9780128164532
ISBN:	9780128175170

The role of alternative and innovative food ingredients and products in consumer wellness
The role of alternative and innovative food ingredients and products in consumer wellness[electronic resource] /edited by Charis M. Galanakis. - Amsterdam :Academic Press,2019. - 1 online resource

1. Wellness Ingredients and Functional Foods -- 2. Fruit-based Functional Foods -- 3. The Concept of Superfoods in Diet -- 4. Microalgae as Healthy Ingredients for Functional Foods -- 5. Edible Insects and Related Products -- 6. Low Glycemic Index Ingredients and Modified Starches In Food Products -- 7. Products Based on Omega-3 Polyunsaturated Fatty Acids & Health Effects -- 8. Gluten-free Products -- 9. Food Industry Processing By-products in Foods -- 10. Pro- and Prebiotic Foods that Modulate Human Health -- 11. Production and Recovery of Bioaromas Synthesized by Microorganisms

Wellness ingredients and functional foods /M.E. Romero, M.T. Toro, M.D. Lopez et al. --

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.

ISBN: 9780128175170Subjects--Topical Terms:

557235
Functional foods.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: QP144.F85 / R64 2019

Dewey Class. No.: 613.2

National Library of Medicine Call No.: QU 145.5

The role of alternative and innovative food ingredients and products in consumer wellness
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500 $a 1. Wellness Ingredients and Functional Foods -- 2. Fruit-based Functional Foods -- 3. The Concept of Superfoods in Diet -- 4. Microalgae as Healthy Ingredients for Functional Foods -- 5. Edible Insects and Related Products -- 6. Low Glycemic Index Ingredients and Modified Starches In Food Products -- 7. Products Based on Omega-3 Polyunsaturated Fatty Acids & Health Effects -- 8. Gluten-free Products -- 9. Food Industry Processing By-products in Foods -- 10. Pro- and Prebiotic Foods that Modulate Human Health -- 11. Production and Recovery of Bioaromas Synthesized by Microorganisms
505 8 0 $t Wellness ingredients and functional foods / $r M.E. Romero, M.T. Toro, M.D. Lopez et al. -- $t Fruit-based functional food / $r Ming Cai -- $t The concept of superfoods in diet / $r Z. Tacer-Caba -- $t Microalgae as healthy ingredients for functional foods / $r M.C. Pina-Pérez, W.M. Brück, M. Beyrer et al. -- $t Edible insects and related products / $r Mariana Petkova -- $t Low glycemic index ingredients and modified starches in food products / $r Adriana Skendi and Maria Papgeorgiou -- $t Products based on omega-3 polyunsaturated fatty acids and health effects / $r İlknur Uçak, Mustafa Öz and Sajid Maqsood -- $t Gluten-free products / $r Georgia Zoumpopoulou and Effie Taskalidou -- $t Food industry processing by-products in foods / $r I. Mateos-Aparicio and A. Matias -- $t Pro and prebiotics foods that modulate human health / $r Oana Lelia Pop, Sonia Ancuța Socaci, Dan Cristian Vodnar et al. -- $t Production and recovery of bioaromas synthesized by microorganisms / $r Gilberto V. de Melo Pereira, Adriane B.P. Medeiros, Carlos R. Soccol et al.
520 $a The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.
588 0 $a CIP data; resource not viewed.
650 0 $a Functional foods. $3 557235
650 0 $a Well-being. $3 564823
650 2 $a Functional Food. $3 795544
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Galanakis, Charis M. $3 1275509
856 4 0 $u https://www.sciencedirect.com/science/book/9780128164532