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Reformulation as a Strategy for Developing Healthier Food Products

Overview of attention for book
Cover of 'Reformulation as a Strategy for Developing Healthier Food Products'

Table of Contents

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    Book Overview
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    Chapter 1 Reformulating Foods for Health-Concepts, Trends and Considerations
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    Chapter 2 Reformulation of Foods for Weight Loss: A Focus on Carbohydrates and Fats
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    Chapter 3 Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health
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    Chapter 4 Reformulation as a Strategy for Developing Healthier Food Products: Challenges and Recent Developments – An Industry Perspective
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    Chapter 5 Nutritional Optimisation Through Reductions of Salt, Fat, Sugar and Nitrite Using Sensory and Consumer-Driven Techniques
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    Chapter 6 The Importance of Food Reformulation in Developing Countries
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    Chapter 7 Delivering Success in Practical-Based Reformulation for Health
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    Chapter 8 Improving Lipid Content in Muscle-Based Food: New Strategies for Developing Fat Replacers Based on Gelling Processes Using Healthy Edible Oils
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    Chapter 9 Strategic Reformulation for Development of Healthier Food Products: Emerging Technologies and Novel Ingredients
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    Chapter 10 Reformulating Bread to Enhance Health Benefits Using Phytochemicals and Through Strategic Structuring
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    Chapter 11 Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers
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    Chapter 12 Improving Meat Safety Through Reformulation Strategies: Natural Antioxidants and Antimicrobials
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    Chapter 13 Reformulating Meat Products for Improving Nutrition and Health
Attention for Chapter 11: Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers
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Citations

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Readers on

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Summary Dimensions citations
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Chapter title
Food Processing By-Products and Waste: Potential Applications as Emulsifiers and Stabilizers
Chapter number 11
Book title
Reformulation as a Strategy for Developing Healthier Food Products
Published by
Springer, Cham, January 2019
DOI 10.1007/978-3-030-23621-2_11
Book ISBNs
978-3-03-023620-5, 978-3-03-023621-2
Authors

Christos Ritzoulis, Alexandros Pavlou, Ritzoulis, Christos, Pavlou, Alexandros

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 5 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 5 100%

Demographic breakdown

Readers by professional status Count As %
Professor 1 20%
Student > Doctoral Student 1 20%
Student > Master 1 20%
Unknown 2 40%
Readers by discipline Count As %
Business, Management and Accounting 1 20%
Engineering 1 20%
Unknown 3 60%

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