Clean Label Ingredients and Processes for the Food Industry
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Clean Label Ingredients and Processes for the Food Industry
Cerqueira, Miguel Angelo Parente Ribeiro; Couto Teixeira, Jose Antonio; Ferreira da Rocha, Joao Miguel D. D.; Martins de Oliveira Soares Vicente, Antonio Augusto
Springer International Publishing AG
02/2025
550
Dura
9783031745829
Pré-lançamento - envio 15 a 20 dias após a sua edição
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PART I - CLEAN LABEL AND THE CONSUMER PERCEPTION.- 1 Clean label definition.- 2 Consumer perception.- 3. Regulatory framework.- PART II - RAW MATERIALS AND INGREDIENTS.- 4 Proteins from vegetable origin.- 5 Mmicro and macro algae and halophyte plants as source of food ingredients.- 6 Edible Insects.- 7 Natural extracts for food applications.- 8 Polysaccharides, oligosaccharides and mono- and disaccharides for food applications.- 9 Clean technologies for the extraction and production of ingredients.- PART III - PROCESSING AND PRODUCTION.- 10 Clean label strategies for the reduction of sugar content in food products.- 11 Clean label strategies for the reduction of salt content in food products.- 12 Clean label strategies for food coloring.- 12 Clean label technologies for food processing.- 13 3D Printing of food products.- PART IV - Packaging and shelf-life.- 14 Clean label strategies for the reduction of synthetic additives.- 15 Clean label technologies for food pasteurization.- 16 Sustainable packaging (edible films and coatings, biodegradable and compostable packaging).- 17 Packaging for clean label products.
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Natural Food Materials;Natural Ingredients;Innovative Food Processing;Food Sustainability;Sustainable Food Packaging;Increased Shelf Life;Consumer Acceptance
PART I - CLEAN LABEL AND THE CONSUMER PERCEPTION.- 1 Clean label definition.- 2 Consumer perception.- 3. Regulatory framework.- PART II - RAW MATERIALS AND INGREDIENTS.- 4 Proteins from vegetable origin.- 5 Mmicro and macro algae and halophyte plants as source of food ingredients.- 6 Edible Insects.- 7 Natural extracts for food applications.- 8 Polysaccharides, oligosaccharides and mono- and disaccharides for food applications.- 9 Clean technologies for the extraction and production of ingredients.- PART III - PROCESSING AND PRODUCTION.- 10 Clean label strategies for the reduction of sugar content in food products.- 11 Clean label strategies for the reduction of salt content in food products.- 12 Clean label strategies for food coloring.- 12 Clean label technologies for food processing.- 13 3D Printing of food products.- PART IV - Packaging and shelf-life.- 14 Clean label strategies for the reduction of synthetic additives.- 15 Clean label technologies for food pasteurization.- 16 Sustainable packaging (edible films and coatings, biodegradable and compostable packaging).- 17 Packaging for clean label products.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
