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Strategies to Improve the Quality of Foods
- 1st Edition, Volume 1 - October 24, 2023
- Editor: José 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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Request a sales quoteStrategies 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.
- Provides latest information regarding the production of food products with modified composition (reformulation)
- Brings modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards
- Presents salt, sugar, and fat reduction strategies in food products
Researchers, academics and other professionals actively working, developing research, promoting scientific activities and interested in the development of research, teaching, and lecturing in Food Science and Technology that include the fields of Food Quality and Safety (but not limited to), Microbiology, Chemistry, Physics, Biology, and Engineering. Undergraduate, master, PhD and post-doctoral students as well as professionals, technicians, staff members and researchers in related areas with interest in develop professional, research, and lecturing activities related to Food Science and Technology and related knowledge
- 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
- No. of pages: 386
- Language: English
- Edition: 1
- Volume: 1
- Published: October 24, 2023
- Imprint: Academic Press
- Paperback ISBN: 9780443153464
- eBook ISBN: 9780443153471
JL
José 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, SpainRead Strategies to Improve the Quality of Foods on ScienceDirect