| Description |
1 online resource (xv, 281 pages) : color illustrations |
| Contents |
Section I: Introduction: 1. Nutrition, public health, and sustainability : an overview of current challenges and future perspectives / Sonia Barba-Orellana, Francisco J. Barba, Jorge A. Saraiva, et al. -- 2. Strategies to achieve a healthy and balanced diet : fruits and vegetables as a natural source of bioactive compounds / Danijela Bursać Kovačević, Dora Brdar, Predrag Putnik, et al |
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Section II: Reduction of caloric intake: 3. Strategies to reduce lipid consumption / Krystian Marszałek, Sonia Barba-Orellana, Shuyi Li, et al. -- 4. Strategies to achieve a healthy diet and health : reduction of trans fat and saturated fatty acids / Diana Gluhak Spajić -- 5. Sugar reduction : Stevia rebaudiana Bertoni as a natural sweetener / Predrag Putnik, Iva Bezuk, Danijela Kovačević Bursać, et al |
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Section III: Salt reduction and development of new foods: 6. Current and future strategies to reduce salt consumption / Oleksii Parniakov, Maryna Mikhrovska, Francisco J. Barba, et al. -- 7. Edible whey protein films and coatings added with prebiotic ingredients / Leonardo M. Fernandes, Jonas T. Guimarães, Marcia C. Silva, et al |
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Section IV: Labelling, nutritional education and new strategies: 8. Labeling and nutritional education / Antonio Cilla, Gabriel López-GarcEa, Amparo Alegría, et al. -- 9. Nutrigenomics and public health / Luigi Lucini, Francisco J. Marti-Quijal, Jorge A. Saraiva, et al. -- 10. Nutrition, public health politics and dietary tools / Francisco J. Martí-Quijal, Francisco J. Barba, Amin Mousavi Khanegah, et al |
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Section V: Sustainability and public health : use of waste and by-products: 11. Valorization of waste and by-products from food industries through the use of innovative technologies / Zhenzhou Zhu, Mohsen Gavahian, Gabriela I. Denoya, et al |
| Summary |
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. -- Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (ProQuest Ebook Central, viewed March 31, 2021) |
| Subject |
Nutrition.
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Nutrition policy.
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Food habits.
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Public health.
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Nutritional Physiological Phenomena
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Nutrition Policy
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Feeding Behavior
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Public Health
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public health.
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Food habits
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Nutrition
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Nutrition policy
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Public health
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| Form |
Electronic book
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| Author |
Barba, Francisco (Francisco J.), editor.
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Putnik, Predrag, editor.
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Kovačević, Danijela Bursać, editor.
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| ISBN |
9780128172278 |
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0128172274 |
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