ABSTRACT
Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds addresses important issues in the design of functional foods and nutraceuticals, extraction of essential compounds, and food waste management.
Topics in the nutrition section cover a diverse range of topics, including uses and regulations of functional foods and ingredients, supplements, nutraceuticals, and superfoods; informatics and methods in nutrition design and development; and molecular modeling techniques in food and nutrition development. The volume goes on to address properties, microstructural characteristics, and extraction techniques of bioactive compounds. Chapters also cover the use of artificial intelligence and machine learning in food waste management, mitigation, and reuse strategies for food waste.
This research-based volume is a valuable reference for professionals involved in product development and researchers focusing on food products. It will be of great interest to postgraduate students and researchers in environmental policy and waste management, as well as policymakers and practitioners in consumer issues and business.
TABLE OF CONTENTS
part 1|67 pages
Healthy Food and Nutrition
chapter Chapter 4|17 pages
Functional Foods and Ingredients, Supplements, Nutraceuticals, and Superfoods Uses and Regulation
part 2|114 pages
Extraction of Essential Compounds
chapter Chapter 7|24 pages
Lectins from Viscum album (Mistletoe) Plants as Bioactive Compounds for Cancer Treatment
chapter Chapter 8|22 pages
Study of Refractance Window Dried Shredded Carrot and Analysis of Its Physical Properties
chapter Chapter 11|18 pages
Cereal Arabinoxylans Gelled Particles: Advances in Design and Applications
part 3|115 pages
Food Waste Management