Agri-Food Industry Strategies for Healthy Diets and Sustainability New Challenges in Nutrition and Public Health
Coordonnateurs : Barba Francisco J., Putnik Predrag, Bursac Kovacevic Danijela
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Healthprovides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing.
This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
Section I: Introduction 1. Nutrition, public health and sustainability. An overview of current challenges and future perspectives 2. Strategies to achieve a healthy and balanced diet: Fruits and vegetables as a natural source of bioactive compounds
Section II. Reduction of caloric intake 3. Strategies to reduce lipid consumption 4. Strategies to achieve a healthy diet and health: Reduction of trans fat and saturated fatty acids 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener
Section III. Salt reduction and development of new foods 6. Current and future strategies to reduce salt consumption 7. Edible whey protein films and coatings added with prebiotic ingredients
Section IV. Labelling, nutritional education and new strategies 8. Labelling and nutritional education 9. Nutrigenomics and public health 10. Nutrition, public health politics and dietary tools
Section V. Sustainability and public health: Use of waste and by-products 11. Valorization of waste and by-products from the food industries through the use of innovative technologies
Nowadays, Dr. Barba is serving as Associate Editor of the prestigious Journals “Food Research International, "Journal of Food Composition and Analysis", "Journal of Food Processing and Preservation", “Molecules and "Frontiers in Nutrition", among others.
Professor Predrag Putnik, PhD has more than 100 peer-reviewed scientific papers and book chapters. He co-edited Elsevier’s" Agri-Food Industry Strategies for Healthy Diets and Sustainability" and is associate editor in Food Chemistry Advances, Elsevier. He was invited as guest editor for Food Research International, Elsevier, Special issue "Conventional, Non-Conventio
- Contains innovative strategies to achieve a healthy diet through the design of new food products
- Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste
- Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process
- Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients
- Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products
Date de parution : 03-2020
Ouvrage de 294 p.
15x22.8 cm
Thèmes d’Agri-Food Industry Strategies for Healthy Diets and... :
Mots-clés :
?Agri-food; Apples; Berries; Bioactive compounds; Biopolymers; By-products; Children; Chronic noncommunicable diseases; Citrus; Dietary fat; Dietary tools; Digestion; Electrotechnologies; Fat replacers; Food by-products; Food choices; Front-of-package food labels; Fruits; Functional food; Functional product; Gene expression; Glycosides; Health; Health promotion; High hydrostatic pressure; High pressure processing; Informative labels; Innovative technologies; Interpretive labels; Label understanding; Lipids; Nanotechnology; Nonconventional processing; Nutrigenomics; Nutrition; Nutrition labeling; Nutritional policies; Nutritional value; Onion; Packaging; Pomegranate; Pressurized fluids; Prickly pear; Processing; Public health; Pulsed electric fields; Pumpkin; Reduction; Replacer; Salt; Saturated fatty acids; Stevia; Stevia rebaudiana Bertoni; Stevioside toxicology; Structural design; Sugar substitutes; Sustainability; Trans fatty acids; Ultrasound; Valorization; Vegetables