Food Engineering Series - Sustainable Innovation in Food Product Design
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Published By Springer International Publishing

9783030618162, 9783030618179
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Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients

2021 ◽  
pp. 205-248
Author(s):  
Adriana M. Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Alejandra Medrano-Fernandez ◽  
María Dolores del Castillo
Keyword(s):  
Food Ingredients ◽  
Health Promoting

A Technological Optimization to Design a Better Gluten-Free Cereal-Based Cake Premix

2021 ◽  
pp. 107-132
Author(s):  
Caroline A. Cayres ◽  
José L. R. Ascheri ◽  
Maria Antonieta P. G. Couto ◽  
Eveline Lopes Almeida
Keyword(s):  
Gluten Free

Non-compliant Fruit as New Functional Food Ingredients

2021 ◽  
pp. 189-204
Author(s):  
Ana A. Vilas-Boas ◽  
Ricardo Gómez-García ◽  
Débora A. Campos ◽  
Ana Oliveira ◽  
Manuela Pintado
Keyword(s):  
Functional Food ◽  
Food Ingredients

Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage

2021 ◽  
pp. 3-23
Author(s):  
Carla Giovana Luciano ◽  
Flávia C. Vargas ◽  
Larissa Tessaro ◽  
Marco A. Trindade ◽  
Lucas Arantes-Pereira ◽  
...  
Keyword(s):  
Leaf Extracts ◽  
Pork Sausage

Development of Gastronomic Strategies for the Application and Valorization of New Inverse Emulsions of Vegetable Origin

2021 ◽  
pp. 87-103
Author(s):  
Ana T. Silva ◽  
Cátia Morgado ◽  
Nelson Félix ◽  
Maria Lima ◽  
Cristina Laranjeiro ◽  
...  

Inhibition of Microbial Growth in Bovine Meats Surface by Combined Physical Agents and Natural Additives

2021 ◽  
pp. 25-42
Author(s):  
Mariana F. Blanco ◽  
Ana J. Amasino ◽  
Irene Pena ◽  
Gladys Laporte ◽  
Pablo Sota ◽  
...  
Keyword(s):  
Microbial Growth ◽  
Natural Additives

Evaluation of Consumers’ Acceptance of Bread Supplemented with Insect Protein

2021 ◽  
pp. 153-170
Author(s):  
José Carlos Ribeiro ◽  
Alexandra Soares ◽  
Ana Pinto de Moura ◽  
Luís Miguel Cunha
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