Sustainable food innovation / Luca Serventi, editor.
Serventi, Luca, editor.
2023
TP370 .S87 2023
Available Online

Linked e-resources

Linked Resource
Online Access
Concurrent users
Unlimited
Authorized users
Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks

Details

Title
Sustainable food innovation / Luca Serventi, editor.
ISBN
3031123581 electronic book
9783031123580 (electronic bk.)
3031123573
9783031123573
DOI
https://doi.org/10.1007/978-3-031-12358-0
Published
Cham, Switzerland : Springer, [2023]
Language
English
Description
1 online resource : illustrations (black and white, and color).
Item Number
10.1007/978-3-031-12358-0 doi
Call Number
TP370 .S87 2023
Dewey Decimal Classification
664
Summary
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.
Note
Includes index.
Access Note
Access limited to authorized users.
Source of Description
Description based on online resource; title from digital title page (viewed on April 21, 2023).
Added Author
Serventi, Luca, editor.
Series
Sustainable development goals series.
Available in Other Form
SUSTAINABLE FOOD INNOVATION.
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
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.

Browse Subjects

Show more subjects...

Statistics

from
to
Export