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The Resource Alternative and replacement foods, edited by Alina Maria Holban, Alexandru Mihai Grumezescu

Alternative and replacement foods, edited by Alina Maria Holban, Alexandru Mihai Grumezescu

Label
Alternative and replacement foods
Title
Alternative and replacement foods
Statement of responsibility
edited by Alina Maria Holban, Alexandru Mihai Grumezescu
Contributor
Editor
Subject
Language
eng
Summary
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods
Member of
Cataloging source
N$T
Dewey number
664
Index
index present
LC call number
TP446
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Holban, Alina Maria
  • Grumezescu, Alexandru Mihai
Series statement
Handbook of food bioengineering;
Series volume
volume 17
http://library.link/vocab/subjectName
  • Food substitutes
  • Artificial foods
  • Food
Label
Alternative and replacement foods, edited by Alina Maria Holban, Alexandru Mihai Grumezescu
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Title Page; Copyright Page; Contents; List of Contributors; Foreword; Series Preface; Preface for Volume 17: Alternative and Replacement Foods; Chapter 1 -- A New Approach: Replacement and Alternative Foods for Food Industry; 1 -- Introduction; 2 -- Definition of Replacement Foods; 2.1 -- Aspects and Examples of Fat and Sugar Replacers; 2.2 -- Applications and the Development of Fat and Sugar Replacers in the Food Industry; 3 -- Alternative Foods; 3.1 -- Single-Cell Protein (SCP) as an Alternative Food; 3.1.1 -- Bacteria; 3.1.2 -- Yeasts; 3.1.3 -- Filamentous fungi; 3.1.4 -- Algae
  • 3.2 -- Single-Cell Oil (SCO) as an Alternative Food3.3 -- Other Alternative Foods used in the Industry; 4 -- Conclusions; References; Chapter 2 -- Natural Antioxidants and Food Applications: Healthy Perspectives; 1 -- Introduction; 2 -- Free Radicals and Their Main Consequences; 3 -- Lipids and Proteins: Oxidation; 4 -- The Use of Antioxidants in Foods; 4.1 -- Antioxidants: Functions, Classification, Principles, and Mechanisms of Action; 4.2 -- Evaluation of Antioxidant Potential: Main Influential Factors; 4.2.1 -- Folinâ#x80;#x93;Ciocalteu assay; 4.2.2 -- Ferric-reducing ability of plasma (FRAP) assay
  • 4.2.3 -- 2,2-Diphenyl-1-picryl-hydrazyl (DPPH ) assay5 -- Natural Antioxidants: An Alternative to Synthetic Additives; 6 -- Main Applications in Products of Animal Origin; 6.1 -- Preparation of Healthier Meat Products; 7 -- Use of Natural Antioxidants: Technological and Dietary Strategies Favoring the Migration of Bioactive Compounds; 8 -- Prooxidant Effects; 9 -- Final Considerations; References; Further Reading; Chapter 3 -- Trends and Possibilities of the Use of Probiotics in Food Production; 1 -- Introduction; 2 -- Technological Possibilities of Probiotic Application in Different Food Products
  • 2.1 -- Products of Plant Origin2.2 -- Products of Animal Origin; 2.2.1 -- Dairy products; 2.2.2 -- Meat products; 2.2.3 -- Nonfermented probiotic foods; 3 -- Food Matrices as Protection for Probiotics; 3.1 -- Hurdles to Overcome during Passage through the GIT; 3.2 -- Different Kinds of Food Matrices; 3.2.1 -- Dairy matrix; 3.2.2 -- Nondairy food matrices; 3.2.2.1 -- Vegetables and fruits as matrices; 3.2.2.2 -- Cereal matrices; 3.2.2.3 -- Meat matrix; 4 -- Conclusions; References; Further Reading; Chapter 4 -- Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications
  • 1 -- Introduction2 -- Antioxidants; 3 -- Bioactive Peptides; 4 -- Polyunsaturated Fatty Acids; 5 -- Probiotics, Prebiotics, and Symbiotics; 5.1 -- Probiotics; 5.2 -- Prebiotics; 6 -- Hormones, Analogs, and Hormone Regulators; 7 -- Thermogenic Foods; 8 -- New Approach: Food Intolerance and Allergy; 8.1 -- Lactose and Cowâ#x80;#x99;s Milk Protein Allergy (CMPA); 8.2 -- Gluten; 8.3 -- Phenylalanine; 9 -- Future Perspectives; References; Further Reading; Chapter 5 -- Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernouri...; 1 -- Introduction
  • 2 -- Malnutrition and its Causes
Control code
SCIDI1029199956
Dimensions
unknown
Extent
1 online resource.
File format
unknown
Form of item
online
Isbn
9780128114988
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1029199956
  • (OCoLC)1029199956
Label
Alternative and replacement foods, edited by Alina Maria Holban, Alexandru Mihai Grumezescu
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Cover; Title Page; Copyright Page; Contents; List of Contributors; Foreword; Series Preface; Preface for Volume 17: Alternative and Replacement Foods; Chapter 1 -- A New Approach: Replacement and Alternative Foods for Food Industry; 1 -- Introduction; 2 -- Definition of Replacement Foods; 2.1 -- Aspects and Examples of Fat and Sugar Replacers; 2.2 -- Applications and the Development of Fat and Sugar Replacers in the Food Industry; 3 -- Alternative Foods; 3.1 -- Single-Cell Protein (SCP) as an Alternative Food; 3.1.1 -- Bacteria; 3.1.2 -- Yeasts; 3.1.3 -- Filamentous fungi; 3.1.4 -- Algae
  • 3.2 -- Single-Cell Oil (SCO) as an Alternative Food3.3 -- Other Alternative Foods used in the Industry; 4 -- Conclusions; References; Chapter 2 -- Natural Antioxidants and Food Applications: Healthy Perspectives; 1 -- Introduction; 2 -- Free Radicals and Their Main Consequences; 3 -- Lipids and Proteins: Oxidation; 4 -- The Use of Antioxidants in Foods; 4.1 -- Antioxidants: Functions, Classification, Principles, and Mechanisms of Action; 4.2 -- Evaluation of Antioxidant Potential: Main Influential Factors; 4.2.1 -- Folinâ#x80;#x93;Ciocalteu assay; 4.2.2 -- Ferric-reducing ability of plasma (FRAP) assay
  • 4.2.3 -- 2,2-Diphenyl-1-picryl-hydrazyl (DPPH ) assay5 -- Natural Antioxidants: An Alternative to Synthetic Additives; 6 -- Main Applications in Products of Animal Origin; 6.1 -- Preparation of Healthier Meat Products; 7 -- Use of Natural Antioxidants: Technological and Dietary Strategies Favoring the Migration of Bioactive Compounds; 8 -- Prooxidant Effects; 9 -- Final Considerations; References; Further Reading; Chapter 3 -- Trends and Possibilities of the Use of Probiotics in Food Production; 1 -- Introduction; 2 -- Technological Possibilities of Probiotic Application in Different Food Products
  • 2.1 -- Products of Plant Origin2.2 -- Products of Animal Origin; 2.2.1 -- Dairy products; 2.2.2 -- Meat products; 2.2.3 -- Nonfermented probiotic foods; 3 -- Food Matrices as Protection for Probiotics; 3.1 -- Hurdles to Overcome during Passage through the GIT; 3.2 -- Different Kinds of Food Matrices; 3.2.1 -- Dairy matrix; 3.2.2 -- Nondairy food matrices; 3.2.2.1 -- Vegetables and fruits as matrices; 3.2.2.2 -- Cereal matrices; 3.2.2.3 -- Meat matrix; 4 -- Conclusions; References; Further Reading; Chapter 4 -- Nutraceutical Food: Composition, Biosynthesis, Therapeutic Properties, and Applications
  • 1 -- Introduction2 -- Antioxidants; 3 -- Bioactive Peptides; 4 -- Polyunsaturated Fatty Acids; 5 -- Probiotics, Prebiotics, and Symbiotics; 5.1 -- Probiotics; 5.2 -- Prebiotics; 6 -- Hormones, Analogs, and Hormone Regulators; 7 -- Thermogenic Foods; 8 -- New Approach: Food Intolerance and Allergy; 8.1 -- Lactose and Cowâ#x80;#x99;s Milk Protein Allergy (CMPA); 8.2 -- Gluten; 8.3 -- Phenylalanine; 9 -- Future Perspectives; References; Further Reading; Chapter 5 -- Relevant Aspects of the Development of Extruded High-Protein Snacks: An Alternative to Reduce Global Undernouri...; 1 -- Introduction
  • 2 -- Malnutrition and its Causes
Control code
SCIDI1029199956
Dimensions
unknown
Extent
1 online resource.
File format
unknown
Form of item
online
Isbn
9780128114988
Level of compression
unknown
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
not applicable
Reformatting quality
unknown
Sound
unknown sound
Specific material designation
remote
System control number
  • on1029199956
  • (OCoLC)1029199956

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