The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

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Charis M. Galanakis
Academic Press, Jul 20, 2019 - Health & Fitness - 366 pages

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas.

Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.

  • Connects integrally new and reconsidered food ingredients with innovative food products
  • Addresses consumer wellness as it relates to food ingredients and functional foods
  • Analyzes food products and processes with the highest market potential

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Fruitbased functional food
The concept of superfoods in diet
Microalgae as healthy ingredients for functional foods
Edible insects and related products
Low glycemic index ingredients and modified starches in food products
Products based on omega3 polyunsaturated fatty acids and health effects
Glutenfree products
Food industry processing byproducts in foods
Pro and prebiotics foods that modulate human health
Production and recovery of bioaromas synthesized by microorganisms
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About the author (2019)

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

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