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Food Innovation as a Means of Developing Healthier and More Sustainable Foods

The current demand for healthy and sustainable foods has encouraged the development of new alternatives, even in traditional products. Improved foods may be produced by reducing the amount of some ingredients, adding new ones, or replacing traditionally used ingredients for others. By reformulating...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:
melon-seed oil
fruit waste
tocopherols
tocotrienols
unsaturated fatty acids
screw press
tree nuts
chemical composition
proteins
carbohydrates
minerals
phytochemicals
polyphenols
antioxidants
volatile compounds
saffron
crocetin
obesity
agri-food marketing
consumer behaviour
economic and social crisis
health
innovation
GM foods
food labelling
soybean oil
willingness to pay
choice experiment
LC-mass spectrometry
antioxidant capacity
vacuum impregnation
polyphenolic profile
lulo fruit juice
spermidine
food innovation
chia
flax
proximate composition
sesame
poppy
product innovation
process innovation
neophobia
food technology neophobia
wine neophobia scale
ham
slices
Crocus sativus L.
pH
color
sensorial quality
safranal
pulsed electric fields
pecan nut oil
oil extraction yield
microstructural analysis
oil stability
enzyme activity
novel foods
functional food
food by-product
sustainability
food neophobia
thema EDItEUR::K Economics, Finance, Business and Management::KJ Business and Management::KJC Business strategy
Accés en línia:ONIX_20220111_9783036520896_789
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