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Sustainable food innovation

Serventi, Luca.

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Sustainable food innovation

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Sustainable food innovation/ edited by Luca Serventi.
其他作者:	Serventi, Luca.
出版者:	Cham :Springer International Publishing : : 2023.,
面頁冊數:	xvi, 182 p. :ill., digital ;24 cm.
內容註:	1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality.
Contained By:	Springer Nature eBook
標題:	Food science. -
電子資源:	https://doi.org/10.1007/978-3-031-12358-0
ISBN:	9783031123580

Sustainable food innovation
Sustainable food innovation[electronic resource] /edited by Luca Serventi. - Cham :Springer International Publishing :2023. - xvi, 182 p. :ill., digital ;24 cm. - Sustainable development goals series,2523-3092. - Sustainable development goals series..

1. Introduction: Sustainability and Foods- 2. Carbohydrates for Energy -- 3. Carbohydrates for Fibre -- 4. Protein -- 5. Lipids -- 6. Minerals -- 7. Water Soluble Vitamins -- 8. Fat Soluble Vitamins -- 9. Bioactives compounds from food and their applications in the treatment of Type 2 Diabetes -- 10. Understanding New Foods: Alternative Protein Sources -- 11. Understanding New Foods: Upcycling -- 12. Understanding New Foods: Development of Next Generation of Food Processing, Packaging, and Ingredients Technologies for Clean-Label Foods -- 13. Understanding New Foods: Water Quality.

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one discipline. Food is part of a wide circle of disciplines: nutrition, technology, sensory, environmental aspects, psychology, economy, culture and society. In the recent years, the sales of innovative foods such as meatless burgers, allergen-free products and personalized nutrition have skyrocketed. Sustainable Food Innovation presents the big picture on each nutrient: industrial and natural sources (ingredients, food products), consumer acceptability (price, sensory quality) and nutritional properties (quantity and quality) with each chapter focusing on a specific essential nutrient. Further chapters illustrate the role of other elements of interest such as bioactive. In addition, experimental data is added to enrich the book. Online discussions on current food trends are analyzed and presented to the reader in the effort to understand consumers' psychology. This will be the first publication to combine literature review and research data and the first to offer a comprehensive discussion on sustainable food innovation. The ultimate goal is to educate consumers and experts, providing technical and socioeconomic knowledge in a multidisciplinary context. Ultimately, informed technologists will develop healthier, sustainable food products and informed consumers will make informed decisions on nutrition and food choices.

ISBN: 9783031123580

Standard No.: 10.1007/978-3-031-12358-0doiSubjects--Topical Terms:

3173303
Food science.

LC Class. No.: TP370 / .S87 2023

Dewey Class. No.: 664

Sustainable food innovation
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