| 書目名稱 | Reformulation as a Strategy for Developing Healthier Food Products | | 副標題 | Challenges, Recent D | | 編輯 | Vassilios Raikos,Viren Ranawana | | 視頻video | http://file.papertrans.cn/825/824896/824896.mp4 | | 概述 | Introduces and provides an updated overview of food reformulation, including rationale, objectives, history, and conventional as well as non-conventional approaches.Presents case studies illustrating | | 圖書封面 |  | | 描述 | This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent.? In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet.? Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain.? In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consu | | 出版日期 | Book 2019 | | 關鍵詞 | food composition; public health; functional ingredients; sustainable food choices; processed foods; manuf | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-23621-2 | | isbn_softcover | 978-3-030-23623-6 | | isbn_ebook | 978-3-030-23621-2 | | copyright | Springer Nature Switzerland AG 2019 |
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