Expanding 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|
|Data di pubblicazione:||2016|
|Appare nelle tipologie:||2.1 Contributo in volume (Capitolo o Saggio)|
File in questo prodotto:
|Chapter - Novel fermented fruit and vegetable based products.pdf||Documento in Post-print||NON PUBBLICO - Accesso privato/ristretto||Administrator Richiedi una copia|