Reformulation as a Strategy for Developing Healthier Food Products
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TOTAL DOCUMENTS

13

(FIVE YEARS 13)

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1

(FIVE YEARS 1)

Published By Springer International Publishing

9783030236205, 9783030236212

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_4 ◽

2019 ◽

pp. 89-110 ◽

Author(s):

Undine Lehmann ◽

Tsz Ning Mak ◽

Christoph J. Bolten

Keyword(s):

Food Products ◽

Recent Developments

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Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_3 ◽

2019 ◽

pp. 65-88

Author(s):

John A. Monro

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Reformulating Meat Products for Improving Nutrition and Health

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_13 ◽

2019 ◽

pp. 291-309

Author(s):

Ashim K. Biswas

Keyword(s):

Meat Products ◽

Nutrition And Health

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Reformulating Foods for Health-Concepts, Trends and Considerations

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_1 ◽

2019 ◽

pp. 1-5

Author(s):

Vassilios Raikos ◽

Viren Ranawana

Keyword(s):

Health Concepts

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Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_5 ◽

2019 ◽

pp. 111-126

Author(s):

Maurice G. O’Sullivan

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Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_10 ◽

2019 ◽

pp. 219-233

Author(s):

Jing Lin ◽

Jing Gao ◽

Weibiao Zhou

Keyword(s):

Health Benefits

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Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_2 ◽

2019 ◽

pp. 7-64

Author(s):

Pariyarath S. Thondre ◽

Miriam E. Clegg

Keyword(s):

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Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_12 ◽

2019 ◽

pp. 251-289

Author(s):

Yogesh Kumar ◽

Nitin Mehta ◽

Rahul K. Anurag ◽

Swati Sethi ◽

Akhoon A. Bashir ◽

...

Keyword(s):

Natural Antioxidants ◽

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Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_11 ◽

2019 ◽

pp. 235-249

Author(s):

Christos Ritzoulis ◽

Alexandros Pavlou

Keyword(s):

Food Processing ◽

Potential Applications ◽

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Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients

Reformulation as a Strategy for Developing Healthier Food Products ◽

10.1007/978-3-030-23621-2_9 ◽

2019 ◽

pp. 199-217

Author(s):

Theodoros Varzakas ◽

Dimitrios Kafetzopoulos

Keyword(s):

Emerging Technologies ◽

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