Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects - Image 1

£58.46

Springer Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

Name: Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects
Brand: Springer
Price: 58.46 GBP
Availability: InStock

Low Fat

It has never been this cheap. We have no record of a lower price.

£58 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 63 days · 63 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 63 days • 1 price levels

Days at Price

Price Analysis

Most common price: £58 (63 days, 100.0%)

Price range: £58 - £58

Price levels: 1 different prices over 63 days

Description

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 3030236234
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 18 October 2020
Listed Since: 22 September 2020

Barcode

No barcode data available

Springer Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

The Chemistry of Food

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Developing Food Products for Consumers with Specific Dietary Needs (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Chemical and Functional Properties of Food Components

Verpackung von Lebensmitteln: Lebensmitteltechnologische, verpackungstechnische und mikrobiologische Grundlagen

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Wiley Food Regulation: Law, Science, Policy, and Practice

Verpackung von Lebensmitteln: Lebensmitteltechnologische, verpackungstechnische und mikrobiologische Grundlagen

Developing New Food Products for a Changing Marketplace

Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)

The Stability and Shelf-Life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Food Chemistry: A Laboratory Manual

Food Marketing and Selling Healthy Lifestyles with Science: Transhistorical Perspectives (Critical Food Studies)

Food System Transparency: Law, Science and Policy of Food and Agriculture (Advances in Agroecology)

Encyclopedia of Food Safety

Food System Transparency: Law, Science and Policy of Food and Agriculture (Advances in Agroecology)

Case Studies in Food Safety and Environmental Health: 6 (Integrating Food Science and Engineering Knowledge Into the Food Chain, 6)

Chemical Analysis of Food: Techniques and Applications

Shifting Food Facts: Dietary Discourse in a Post-Truth Culture (Critical Food Studies)

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

Food Product Design: A Computer-Aided Statistical Approach

EU Food Law Handbook 2020 (European Institute for Food Law series)