Food innovation as a means of developing healthier and more sustainable foods/
editors: Adrián Rabadán, Rodolfo Bernabéu.
- vi, 152 pages, figures, tables, 24 cm
Food innovation as a means of developing healthier and more sustainable foods. Effect of pulsed electric fields (PEF) on extraction yield and stability of oil obtained from dry pecan nuts (Carya illinoinesis). Partial characterization of the impact of saffron on the sensory and physicochemical quality traits of dry-cured ham. Consumer attitudes towards technological innovation in a traditional food product: the case of wine. Elaboration of gluten-free cookies with defatted seed flours: effects on technological, nutritional and consumer aspects. Potential use f vacuum impregnation and high-pressure homogenization to obtain functional products from Lulo fruit ISolanum quitoense Lam.) Willingness to pay for enhanced mandatory labelling of genetically modified soybean oil: evidence from a choice experiment in China. Innovation strategies of the Spanish Agri-Food sector in response to the Black Sean Covid-19 pandemic. Crocetin isolated from the natural food colorant Saffron reduces intracellular fat in 3T3-L1 adipocytes. From by-product to the food chain: Melon (Cucumis melo L.) Seeds as potential source for oils. Review about non-lipid components and minor fat-soluble bioactive compounds of almond kernel.