Abstract
This chapter introduces the key elements in functional food innovations using food processing by-products and emerging ingredients. The role of carbohydrates, proteins, lipids, bioactive compounds, and minerals will be discussed in the point of view of innovative technologies, new ingredients, and the challenges in functional food development. The fortification of food products with functional ingredients to enhance its organoleptic properties, physicochemical properties, preservation, and morphological properties will be discussed. The valorization of food processing by-products provides functional macro- and micronutrients in a cost-efficient way. Also, emerging ingredients from various sources, including algae, insects, and hemp, provide a tremendous contribution to functional food development.
Original language | English |
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Title of host publication | Food Technology Disruptions |
Publisher | Elsevier |
Pages | 73-130 |
Number of pages | 58 |
ISBN (Electronic) | 9780128214701 |
DOIs | |
Publication status | Published - 1 Jan 2021 |
Bibliographical note
Publisher Copyright:© 2021 Elsevier Inc. All rights reserved.
Keywords
- Algae
- Bioactive compounds
- Essential nutrients
- Food fortification
- Food processing by-products
- Plant proteins