Agri food Industry Strategies for Healthy Diets and Sustainability New Challenges in Nutrition and Public Health 1st Edition by Francisco Barba, Predrag Putnik, Danijela Bursac Kovacevic 0128172266 9780128172261

Agri-food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health 1st Edition by Francisco J. Barba, Predrag Putnik, Danijela Bursac Kovacevic – Ebook PDF Instant Download/DeliveryISBN:  0128172266, 9780128172261 

Full download Agri-food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health 1st Edition after payment.

Product details:

ISBN-10 :  0128172266 

ISBN-13 : 9780128172261

Author:  Francisco J. Barba, Predrag Putnik, Danijela Bursac Kovacevic 

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.

Agri-food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health 1st Table of contents:

Section I: Introduction
Chapter 1. Nutrition, public health, and sustainability: an overview of current challenges and future perspectives
Abstract
1.1 Introduction
1.2 Food safety
1.3 Strategies to achieve a healthy diet
1.4 Conclusion and recommendations
Acknowledgment
References
Further reading
Chapter 2. Strategies to achieve a healthy and balanced diet: fruits and vegetables as a natural source of bioactive compounds
Abstract
2.1 Introduction
2.2 Literature review of methods
2.3 Dietary recommendations and sources for fruit and vegetable consumption
2.4 Fruits and vegetables as a source of bioactive compounds
2.5 Strategic preservation of nutritive value in processing fruits and vegetables
2.6 Fruit and vegetable by-products as strategic raw materials in the food industry
2.7 Strategies to achieve a healthy and balanced diet
2.8 Conclusion
References
Section II: Reduction of caloric intake
Chapter 3. Strategies to reduce lipid consumption
Abstract
3.1 Introduction
3.2 Lipid intake reduction
3.3 Conclusion
Acknowledgment
References
Chapter 4. Strategies to achieve a healthy diet and health: reduction of trans fat and saturated fatty acids
Abstract
4.1 Introduction
4.2 Potential of fats in everyday nutrition
4.3 Health implications and recommendation of dietary fat
4.4 Conclusion
References
Chapter 5. Sugar reduction: Stevia rebaudiana Bertoni as a natural sweetener
Abstract
5.1 Introduction
5.2 Sugar and sugar substitutes
5.3 What is stevia?
5.4 Stevia and health benefits
5.5 The nutritive value of stevia
5.6 Toxicological aspect of stevia
5.7 Stevia as sugar replacement for functional foods production
5.8 Conclusion
References
Further reading
Section III: Salt reduction and development of new foods
Chapter 6. Current and future strategies to reduce salt consumption
Abstract
6.1 Introduction
6.2 Conclusion
Acknowledgments
References
Chapter 7. Edible whey protein films and coatings added with prebiotic ingredients
Abstract
7.1 Introduction
7.2 Functional foods and prebiotic components
7.3 Whey proteins as an ingredient for edible films
7.4 Prebiotics in edible films or coatings
7.5 Future perspectives
References
Section IV: Labelling, nutritional education and new strategies
Chapter 8. Labeling and nutritional education
Abstract
8.1 Introduction
8.2 Understanding and use of nutrition labels by consumers
8.3 Types of front-of-pack nutritional labels
8.4 Impact of selected front-of-pack nutritional labeling use on consumer healthy choices
8.5 Conclusion
References
Chapter 9. Nutrigenomics and public health
Abstract
9.1 Introduction
9.2 The molecular bases of nutrigenomics
9.3 Interaction between genes and nutrients and their impact on health
References
Further reading
Chapter 10. Nutrition, public health politics and dietary tools
Abstract
10.1 Nutrition and public health politics
10.2 Dietary tools
10.3 Conclusion
References
Section V: Sustainability and public health: use of waste and by-products
Chapter 11. Valorization of waste and by-products from food industries through the use of innovative technologies
Abstract
11.1 Introduction
11.2 Nutritive and economic potential of food waste
11.3 Technological approaches for food waste valorization
11.4 Conclusion and future challenges

People also search for Agri-food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health 1st:

agri-food system
    
industrialized agriculture strategies
    
industrialized agriculture strategies and methods
    
agri-food marketing strategies
    
agribusiness and food industry management

Tags: Agri food, Industry Strategies, Healthy Diets, Sustainability, New Challenges, Nutrition, Public Health, Francisco Barba, Predrag Putnik, Danijela Bursac Kovacevic