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.

Novel Fermented Fruit and Vegetable-Based Products

Filannino P.;Gobbetti M.
2016

Abstract

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.
978-3-319-42455-2
978-3-319-42457-6
File in questo prodotto:
File Dimensione Formato  
Chapter - Novel fermented fruit and vegetable based products.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: NON PUBBLICO - Accesso privato/ristretto
Dimensione 684.36 kB
Formato Adobe PDF
684.36 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11586/282610
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 12
  • ???jsp.display-item.citation.isi??? ND
social impact