Strategies to Improve the Quality of Foods

1st Edition, Volume 1 - October 24, 2023
Editor: Jose Manuel Lorenzo
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 3 4 6 - 4
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 5 3 4 7 - 1

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 natur… Read more

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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. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more.

Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Sustainability and functional foods: challenges and opportunities
Abstract
1.1 Introduction
1.2 Management of environmental impact in obtaining functional foods
1.3 Conclusions
Acknowledgments
References
Chapter 2. New technologies for obtaining healthy foods
Abstract
2.1 Introduction
2.2 Pulsed electric field technology
2.3 Ultrasound technology
2.4 Microwave technology
2.5 High hydrostatic pressure technology
2.6 Supercritical fluid technology
2.7 Future perspectives and challenges
Acknowledgments
References
Chapter 3. Salt reduction and replacers in food production
Abstract
3.1 Introduction
3.2 Strategies to reduce the sodium salt in meat products
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
Acknowledgments
References
Chapter 4. Sugar reduction and sweeteners to improve foods
Abstract
4.1 Introduction
4.2 Sugar as an ingredient in the food industry
4.3 Health implications of sugar consumption
4.4 Synthetic sweeteners
4.5 Synthetic sweeteners detection
4.6 Safety of low- and no-calorie sweeteners
4.7 Natural sweeteners
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
Acknowledgements
References
Chapter 5. Fat reduction and profile improvement in food products
Abstract
5.1 Introduction
5.2 Lipids and human health
5.3 Reformulation strategies to improve food nutritional
5.4 Conclusion
Acknowledgments
References
Chapter 6. Natural alternatives and use of nitrate and nitrate salts
Abstract
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
Acknowledgments
References
Chapter 7. Enrichment of foods with prebiotics
Abstract
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
7.4 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
Chapter 8. Probiotics as starter and nonstarter cultures in fermented foods
Abstract
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
Acknowledgments
References
Chapter 9. Postbiotics: perspectives on innovative applications
Abstract
9.1 Introduction
9.2 Postbiotics: concept and functionality
9.3 Approaches for the production of postbiotics
9.4 Potential fields for postbiotic application
9.5 Concluding remarks and future trends
References
Chapter 10. Biological control of toxic microbial metabolites in the reformulated food
Abstract
10.1 Introduction
10.2 High hydrostatic pressure
10.3 Antimicrobial peptides
10.4 Conclusion
References
Chapter 11. Bioactive peptides in reformulated food
Abstract
11.1 Introduction
11.2 Meat products
11.3 Dairy products
11.4 Plant proteins
11.5 Concluding remarks
References
Chapter 12. An overview of novel proteins in reformulated food
Abstract
12.1 Introduction
12.2 Novel source of proteins
12.3 Final remarks
References
Chapter 13. Market needs and consumer’s preferences for healthier foods
Abstract
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
13.5 A case of big challenge: low-fat and low-sodium burgers
13.6 Strengths and challenges to overcome for the development of healthier foods
References
Index

Jose Manuel Lorenzo

José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia (CTC), Ourense, Spain and Associate Professor at the University of Vigo, Spain. He received his M.S. in Food Science and Technology (University of Vigo). He obtained his Ph.D. in Food Science and Technology (University of Vigo) in 2006. He has started his scientific career in the Department of Food Science and Technology at the University of Vigo, first as researcher scholarship, then, since April 2006, as academic Researcher. In 2006-2005 from October to March, he completed a stage period for his research project at the Stazione Sperimentale per L´Industria delle Conserve Alimentaria, (Parma, Italy). He has been PI of several projects of R&D and innovation related to meat science and food technology.

He has developed numerous projects, many related to agro-industry and meat companies, and acquired extensive experience in the field of food technology. During this period, he completed my analytic training in LC and GC, developing methods to quantify levels of lipid/protein oxidation, lipid fractionation by SPE and vitamins with HPLC/FD/DAD and volatiles by GC/MS. These have focused on 1) Characterization of the products from different species under different rearing conditions, such as pigs, poultry or horsemeat; 2) Extension of food shelf life using natural extracts with antioxidant and antimicrobial capacities from agro-products; 3) Understanding physicochemical, biochemical and microbial changes during the technological processes applied to meat products; and 4) Development of new, healthier meat foods based on fat and salt reduction or improving lipid profile modification, replacement of fat, or incorporating functional compounds. Currently, he is involved in identifying proteomic and biomarkers associated with pastiness in dry-cured ham and their consequences for meat quality, using proteomic 2-DE techniques for protein separation and subsequent identification and quantification applying HPLC/MS/MS.

Affiliations and expertise

Associate Professor, University of Vigo, Spain