TY - CHAP
T1 - An integrated strategy between gastronomic science, food science and technology, and nutrition in the development of healthy food products
AU - Roselló-Soto, Elena
AU - Thirumdas, Rohit
AU - Lorenzo, José M.
AU - Munekata, Paulo Eduardo Sichetti
AU - Putnik, Predrag
AU - Roohinejad, Shahin
AU - Mallikarjunan, Kumar
AU - Barba, Francisco J.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - 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.
AB - 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.
KW - Food industry
KW - Functional products
KW - High-pressure processing
KW - Microwave
KW - Novel foods
KW - Pulsed electric fields
KW - Safety
KW - Ultrasound
UR - http://www.scopus.com/inward/record.url?scp=85083214450&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85083214450&partnerID=8YFLogxK
U2 - 10.1016/B978-0-12-814174-8.00001-9
DO - 10.1016/B978-0-12-814174-8.00001-9
M3 - Chapter
AN - SCOPUS:85083214450
SN - 9780128141755
SP - 3
EP - 21
BT - Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
PB - Elsevier
ER -