Alternative and Replacement Foods

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human and animal health benefits, and the development of new and novel foods through the bio-fortification of nutrients in foods.

Discusses how specialty food products improve diet and heathSummarizes advances in dietary supplements, probiotics and nutraceuticalsIncludes research advances on snacks, vegan diets, gluten-free foods and moreProvides identification and research studies on anti-obesity foodsPresents information on alternative protein sources

1. A New Approach: Replacement and Alternative Foods for Food Industry
2. Home Meal Replacement Regimen for Various Age Groups
3. Concerns over dietary supplements, their quality, use and general safety
4. Relevant aspects in the development of extruded high-protein snacks: An alternative to reduce global undernourishment
5. Natural antioxidants and food applications: healthy perspectives
6. The latest boom on food market goes back to ancient times: Vegan nutrition in sports and exercise – the healthy athlete
7. Trends and possibilities of the use of probiotics in food production
8. Nutraceuticals in alternative and underutilized fruits as functional food ingredients: ancient species for new health needs
9. Designer and functional food lipids in dietary regimes: Current trends and future prospects
10. Single-Cell Protein as a Source of Biologically Active Ingredients for the Formulation of Anti-Obesity Foods
11. Annatto carotenoids as additives replacers in meat products
12. Gluten-free bakery products
13. Potential of novel bioactive peptides as functional food ingredients in preventing cardiovascular disease
14. Methods to improve the quality of plant and animal by-products used as alternative protein sources to fish meal in aquafeeds
15. Alternative Proteins and Pseudocereals in the Development of Gluten-Free Pasta