Broschiertes Buch

Agri-Food Industry Strategies for Healthy Diets and Sustainability

New Challenges in Nutrition and Public Health

Herausgegeben: Barba, Francisco J.; Putnik, Predrag; Bursac Kovacevic, Danijela

Beschreibung

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing.

This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.

Autor

Dr. Francisco J. Barba is an associate professor in Nutrition and Food Science, Faculty of Pharmacy, University of Valencia, Spain. He holds a Ph.D. from the University of Valencia and degrees in Pharmacy, Food and Technology. He performed postdoctoral stays in the Université de Technologie de Compiègne (UTC), Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable (Compiegne, France) and Marie Curie IEF in the Department of Food Chemistry (University of Copenhagen) to explore different non-thermal applications for preserving and extracting bioactive compounds from plant food materials and by products. Prior to his current appointment, he was also engaged as a visiting researcher in the Department of Food Biotechnology and Food Process Engineering in Technological University of Berlin, Germany. His research focus is on non-thermal processing for preservation and/or extraction of bioactive compounds from liquid and solid foods

. He has authored approximately 200 peer reviewed papers in international food science and technology journals.

Produktdetails

• Verlag: Academic Press / Elsevier Science & Technology
• Artikelnr. des Verlages: C2018-0-02185-4
• Englisch
• Abmessung: 14mm x 152mm x 229mm
• Gewicht: 480g
• ISBN-13: 9780128172261
• Artikelnr.: 57829522