Sustainable Functional Food Processing

• Muut tekijät: Kovačević, Danijela Bursać (Toimittaja), Putnik, Predrag (Toimittaja)
• Aineistotyyppi: Elektroninen Kirjan osa
• Kieli: englanti
• Julkaistu: MDPI - Multidisciplinary Digital Publishing Institute 2022
• Aiheet: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; dehydration; conserving vegetables; improving shelf-life; rehydrated pepper; histological preparation; green practices; meat analogue; liquid additives; soy protein isolate; lecithin; emulsion; functional fruit juice; hurdle technology; non-thermal processing; preservation; quality; probiotic; fruit by-products; lulo bagasse powder; fiber; antioxidant properties; carotenoids; cocoa shell; high voltage electrical discharge; tannin; dietary fiber; water binding capacity; grindability; traditional; slow; pressure and microwave cooking; polyphenols; antioxidant activity; faba bean; lentil; pea; probiotic safety; toxicity; pathogenicity; functional food industry; pharmacological interactions; functional fruit juices; mushroom; vitamin D; reducing capacity; glycation; Lactuca sativa; metabolomics; antioxidants; eustress; total soluble solids; particle size distribution; total anthocyanin content; antioxidant capacity; non-dairy beverages; pulses; chickpea; lupin; flow behavior; animal and plant proteins; computer vision system; nutritional value; texture; water activity; viscosity; microstructure; heavy metals; amino acids; pesticide; fruit wastes; vegetable wastes; drying; extraction; intensification technologies; phenolic acids; food processing; minimally processed foods; UHLPC-MS/MS; sous-vide cooking; vegetables; seafood; cephalopods; safety; nutritive quality; beetroot; convective drying; infrared drying; purée; Fourier-transform infrared spectroscopy; confocal scanning microscopy; fruit juice; interaction; drug; phytochemical; pharmacokinetics; ginger; pineapple; turmeric; juice mix; physicochemical properties; microbiological quality; sensory attributes; Diospyros kaki; post-harvest losses; dehydrated persimmon; thin-layer modeling; drying rate; old apple cultivar; biologically active compounds; functional food; agriculture; extensive farming; bisphosphonates; SERMs; food; supplements; bioavailability; meal; coffee; juice; mineral water; edible mushroom; nutrition; phenolic compounds; vacuum; poria cubes; optimization; stage drying; n/a
• Linkit: DOAB: download the publication; DOAB: description of the publication

Functional nutrition is deeply connected with healthy lifestyle and sustainable food production, due to its positive health benefits and the use of economically underexplored and natural raw materials. Expectedly, it appeals to large number of interested consumers while becoming lucrative segment of...