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EnglishExpanding technological capabilities has led to increased plant-based products innovation through a consumer-oriented food product development process aiming at increase convenience, nutritional, functional, and hedonistic features of fruit and vegetables. Special attention is directed to plant-based functional beverages and fresh-cut minimally processed products. Microorganism functionality may be exploited to increase bioactive compounds during fermentation. Innovation also involves the testing of novel formulation with natural ingredients or by-products from food industries as a source of functional ingredients. In this chapter, several strategies for the development of novel fermented fruit and vegetable-based products are discussed.
| Titolo: | Novel Fermented Fruit and Vegetable-Based Products |
| Autori: | |
| Data di pubblicazione: | 2016 |
| Serie: | |
| Handle: | http://hdl.handle.net/11586/282610 |
| ISBN: | 978-3-319-42455-2 978-3-319-42457-6 |
| Appare nelle tipologie: | 2.1 Contributo in volume (Capitolo o Saggio) |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| Chapter - Novel fermented fruit and vegetable based products.pdf | Documento in Post-print | NON PUBBLICO - Accesso privato/ristretto | Administrator Richiedi una copia |
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