Innovative Food Products and Processing

doi:10.3390/books978-3-0365-8631-1

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Innovative Food Products and Processing

Edited by

August 2023

220 pages

ISBN978-3-0365-8630-4 (Hardback)
ISBN978-3-0365-8631-1 (PDF)

https://doi.org/10.3390/books978-3-0365-8631-1

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This book is a reprint of the Special Issue Innovative Food Products and Processing that was published in

Biology & Life Sciences

Chemistry & Materials Science

Computer Science & Mathematics

Engineering

Environmental & Earth Sciences

Physical Sciences

Summary

In the context of the food industry, "Innovative Food Products and Processing" refers to the creation and application of cutting-edge techniques, technologies, and approaches. This vibrant industry covers a broad range of topics, with the aim of enhancing food quality, safety, sustainability, and the consumer experience.

This Special Issue, entitled “Innovative Food Products and Processing” provides readers with a wide range of topics and applications in food science and technology, such as the use of food chemistry, biochemistry, fermentation, and microbiology, as well as new contemporary processing and preservation technologies and techniques for effective waste management and green technology for the food processing industry.

“Innovative Food Products and Processing” is an excellent resource for food science researchers, food scientists, biochemists, nutritionists, and students. This publication's wide range of topics provides a complete overview of the most recent breakthroughs, cutting-edge technologies, and emerging trends in the food industry.

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Keywords

bambangan; extraction solvents; fatty acid; triacylglycerol; crystalline microstructure; Bario; rice flour; gluten-free; bread; amylose content; encapsulation; non-dairy; probiotics; stability; storage; Auricularia cornea; wood ear mushroom; instant noodles; glycaemic response; by-product; needlefish (Tylosurus acus melanotus); acid-soluble collagen extraction; physicochemical; characterization; chlorophylls; green colour; antioxidant activity; amaranth; metal ions; optimization; response surface methodology; lactobacillus; bifidobacterium; Eucheuma denticulatum; seaweed oligosaccharide; HMF; chokeberry; wort; mint essential oil; malt; polyphenols; anthocyanins; antioxidant capacity; green banana flour; soy protein isolate; emulsifier; cake; gluten-free; resistant starch; dietary fiber; esters; brandy; HS-SPME/GC-MS; cold stabilization; multivariate statistics; egg white; pulses; foaming agent; aerated foods; canned liquid; seaweed; reduced salt; meat emulsion; physicochemical properties; sensory; meat products; patty; microencapsulation; nanoemulsion; trans-cinnamaldehyde; spray-drying; freeze-drying; n/a