An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products

Elena Roselló-Soto, Rohit Thirumdas, José M. Lorenzo, Paulo Eduardo Sichetti Munekata, Predrag Putnik, Shahin Roohinejad, Kumar Mallikarjunan, Francisco J. Barba

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

The development and introduction of healthier products into the marketplace is an important topic of discussion. Three main knowledge areas are involved: gastronomy, food science and technology, and nutrition. The many intersections among these areas are essential since the digestion of nutrients and bioactive compounds can be influenced by thermal food processing and preparation. Conversely, nonthermal technologies are interesting alternatives to reduce and even prevent the loss of nutrients and bioactive compounds from foods. However, at this stage of development little is known about the impact of these innovative nonthermal technologies on the subsequent bioaccessibility and bioavailability of nutrients and bioactive compounds. There are some challenges in the use of nonthermal technologies on a large scale by the food industry, particularly the lack of specific regulation for such technologies, especially in Europe. In this introductory chapter, the basic concepts of food processing, preparation, and nonthermal technologies will be presented.

Original languageEnglish (US)
Title of host publicationInnovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
PublisherElsevier
Pages3-21
Number of pages19
ISBN (Electronic)9780128141748
ISBN (Print)9780128141755
DOIs
StatePublished - Jan 1 2019

Keywords

  • Food industry
  • Functional products
  • High-pressure processing
  • Microwave
  • Novel foods
  • Pulsed electric fields
  • Safety
  • Ultrasound

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